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For a richer flavor, stir in a spoonful of crème fraîche just before removing from the heat.
Add grated cheese (like cheddar or Gruyère) midway through cooking for cheesy scrambled eggs.
Stir in finely chopped fresh herbs (chives, parsley, or dill) at the end for brightness.
FAQ:
Q: Why cook the eggs over low heat?
A: Low heat prevents the proteins in the eggs from tightening too quickly, which leads to softer, silkier curds instead of rubbery chunks.
Q: Can I use milk or cream?
A: You can, but it’s not necessary. Many chefs argue it dilutes the flavor. The key to creamy eggs is gentle heat, not added liquid.
Q: What pan is best?
A: A nonstick skillet is ideal for this technique. It prevents sticking and allows for smoother folding.
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