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   feld (feld@friedcheese.us)'s status on Sunday, 13-Oct-2024 01:57:55 JST feld
   The secret to perfect texture scrambled eggs is to scramble them through a sieve
   
   This technique will up your breakfast game
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     Badly-optimised primate (moopet@toot.cafe)'s status on Sunday, 13-Oct-2024 02:34:28 JST Badly-optimised primate

     in reply to

     @feld I make them in a frying pan like an omelette and fold them a lot, quickly.

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     feld (feld@friedcheese.us)'s status on Sunday, 13-Oct-2024 02:35:15 JST feld

     in reply to

     • Badly-optimised primate
     @moopet that works, also is a double boiler if you want French style soft scrambled eggs because it guarantees they'll never go over 212F / 100C and the proteins won't over-fold from the heat or whatever