>>7259931 Traditional scrambled eggs were made in a sauce pan while regularly whipping them while keeping a constant heat by removing from the heat intermittently. These eggs are beyond tender and never require cheese or cream but you may add them if you please. Remember to salt at the end because it may change the chemical properties of the egg.
>heat up skillet to medium >rub your fridged butter stick into a circle >crack egg in it >use spatula to make lines in it (breaking the bottom of the cooked white to allow the uncooked white to touch the pan) >salt and pepper >throw in an ice cube or two >put on the lid >bread in toaster >put egg on bread
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