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  • Was skeptical but the Gordon Ramsay scrambled egg method does deliver. If you really slow it down you can get custard texture just about set egg.

    Scrambled egg consistency is a big bone of contention in our house. I favour a slow, buttery deep yellow with a creamy, just set, consistency.

    She favours quickly done, pale, milky, fluffy and safely dry. Bleurgh!

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