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To obtain the signature silky scramble texture, we whisk a slurry of potato or tapioca starch and 50 percent-and-50 percent in to the eggs to avoid the egg proteins from binding and cooking far too immediately. Hong Kong-Style Breakfast Sandwich We really like ourselves a great crescent roll dough hack, https://bookmarkpagerank.com/story19919687/5-simple-statements-about-street-heat-strain-explained

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