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You also add a few unpeeled garlic cloves at middle stage of cooking, or at the beginning, depending on how high the oven temperature is
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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.
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