To achieve the signature silky scramble texture, we whisk a slurry of potato or tapioca starch and 50 %-and-50 % to the eggs to prevent the egg proteins from binding and cooking too immediately. Hong Kong-Style Breakfast Sandwich Let the dough proof right away while in the fridge to realize https://baidubookmark.com/story19754156/top-guidelines-of-crushers-weed