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  2. I Found a New Method for Scrambling Eggs and It's the Only ...

    www.aol.com/found-method-scrambling-eggs-only...

    As soon as the butter begins to brown, I take the skillet off the heat, add the eggs, and immediately stir with a silicone spatula until the heat of the pan dies down and the scrambled eggs stop ...

  3. The Absolute Best Way to Make Soft, Creamy Scrambled Eggs ...

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    Pepin cracks 6 eggs into a large bowl. Next he adds salt, pepper and a little bit of chives to the eggs in the bowl and vigorously beats them with a fork: “You don’t want to turn this gently ...

  4. The Chef-Approved Way to Make Extra-Creamy Scrambled Eggs - AOL

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    Scrambled eggs are a perfect food. They're filling, satisfying, pretty cheap and endlessly adaptable. You can add hot sauce , cheese , herbs, Everything But The Bagel Seasoning , and on and on.

  5. Bobby Flay’s 3 Tips for Perfect Scrambled Eggs Are ... - AOL

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    When the eggs are almost done, they may still appear a bit wet. Take them off the heat and allow the trapped heat in the skillet to finish the cooking, then top with whatever your heart desires.

  6. Mascarpone Scrambled Eggs with Garlic Toasts - AOL.com

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    Want to make Mascarpone Scrambled Eggs with Garlic Toasts? Learn the ingredients and steps to follow to properly make the the best Mascarpone Scrambled Eggs with Garlic Toasts? recipe for your family and friends.

  7. Scrambled Eggs With Smoked-Salmon Recipe - AOL

    homepage.aol.com/food/recipes/scrambled-eggs...

    Heat butter in a nonstick skillet over medium-high heat. Add beaten eggs, cream cheese, chopped chives, and salt and pepper. Whisk until just set.

  8. I've cooked over 1,000 Ina Garten recipes. Here are 10 of my ...

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    Here are the chef's best breakfast recipes, from truffled scrambled eggs to coffee cake. ... Garten's country-fresh omelets are a crowd-pleaser. I usually make large batches of Ina Garten's omelets.

  9. Scrambled eggs - Wikipedia

    en.wikipedia.org/wiki/Scrambled_eggs

    Scrambled eggs is a dish made from eggs (usually chicken eggs), where the whites and yolks have been stirred, whipped, or beaten together (typically with salt, butter or oil, and sometimes water or milk, or other ingredients), then heated so that the proteins denature and coagulate, and they form into "curds".

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