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New york times cooking has thousands of recipes you will love to cook, from easy weeknight dinners to holiday showstoppers The key to the above recipe is the fat from the butter and half and half or cream The fat added before cooking helps coat the protiens in the eggs to slow down the coagulation process This results in the more tender scrambled eggs
There is also the added flavor benefit but there is some science behind the fat that helps explain why it is.
