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Cook Scrambled Eggs And We'll Reveal Your Best Quality

Let's get crackin'!

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  1. First things first: How many eggs will you be cooking up?
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    Just one
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    Just one
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    Two would be perfect
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    Two would be perfect
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    I'll take three
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    I'll take three
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    I'm hungry — give me four
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    I'm hungry — give me four
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  2. And what ~kind~ of eggs will you use?
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    Just plain ol' white ones
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    Just plain ol' white ones
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    Fancy brown ones
    Fancy brown ones
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    Just the whites — gotta stay healthy
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    Just the whites — gotta stay healthy
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    Screw it — just the yolks (YOLO)
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    Screw it — just the yolks (YOLO)
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  3. What kind of pan will you cook them in?
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    A nonstick, duh
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    A nonstick, duh
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    A skillet
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    A skillet
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    A pot (as per Gordon Ramsay's method)
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    A pot (as per Gordon Ramsay's method)
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    Any ol' pan, IDK
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    Any ol' pan, IDK
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  4. And will you add anything to them?
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    A splash of milk or cream
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    A splash of milk or cream
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    A little bit of water
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    A little bit of water
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    Something else — a ~secret ingredient~
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    Nothing — they don't need anything
  5. At which temperature will you cook them?
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    Super-low heat
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    Medium heat
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    Medium-high heat
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    In a ripping hot pan
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  6. And what will you use to stir them in the pan?
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    A spatula — don't wan't to scratch the pan
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    A spatula — don't wan't to scratch the pan
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    A fork
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    A fork
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    Screw it, I'll stir them with the same whisk I used before
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    Screw it, I'll stir them with the same whisk I used before
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    Something else
  7. How "cooked" do you like them?
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    Loose — the moment they set, they're done
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    I like them set, but not too much
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    Pretty cooked — I'm not into that "creamy" nonsense
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    I like them dry AF
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  8. Pick an add-in:
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    Cheddar cheese
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    Cheddar cheese
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    Scallions
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    Scallions
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    Cream cheese
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    Cream cheese
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    Smoked salmon
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    Smoked salmon
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    Bacon
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    Bacon
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    Ham
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    Ham
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    Caramelized onions
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    Caramelized onions
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    Nah, I'm good

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