To attain the signature silky scramble texture, we whisk a slurry of potato or tapioca starch and 50 percent-and-half into the eggs to prevent the egg proteins from binding and cooking as well rapidly. Hong Kong-Style Breakfast Sandwich Breakfast foods usually preserve and freeze well, and so I reheat them https://macrobookmarks.com/story20294336/the-basic-principles-of-northern-fiore-strain