Trick is no milk just eggs. Fork slowly wisk add half melted butter. Slow cook and add more butter. Folding eggs over.
Butter prevents eggs getting too hot.
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Be nice... if I wanted my school teacher here I would have invited him...
Cream. Allergies aside or not wanting cream, this is the secret to creamy scrambled eggs.
Did some work at The Coffee Club whilst travelling. Not only do they use cream for their
scrambled eggs but also for their omelette.
Common practice in commercial kitchen where one mix is used across more then one dish.
Bolognese sauce: Lasagna, Spag Bol, base for Cottage Pie but to name a few examples.
