To achieve the signature silky scramble texture, we whisk a slurry of potato or tapioca starch and fifty percent-and-fifty percent into the eggs to stop the egg proteins from binding and cooking far too rapidly. Hong Kong-Style Breakfast Sandwich Enable the dough proof overnight during the fridge to achieve a https://nybookmark.com/story21971775/the-basic-principles-of-breakfast-in-bed-strain