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What’s the best way to make scrambled eggs light and fluffy
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Managed to do it once by cooking over a high heat and removing from the heat every 6 seconds or so to stop it over cooking
Trouble is I can’t replicate it, must have been pure luck the first time
Ideally I want to get big fluffy light curds
Adding water seemed to help with fluffiness a bit but then the end result tasted watery which I didn’t like
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