Me too! So here's what I do to overcome that.
2 whole eggs and 1 egg yolk, a dash of milk and a dash of corn starch. When you cook the eggs, the cornstarch will absorb all the liquid and expand, giving you nice wet eggs, almost as if there were melted cheese inside. Finally, I like to add some flavor. I've used harissa before, but I like to use this chinese chili with peanuts and crunchy somethings in oil. I add it to the nonstick pan spread it and the oil around and heat up, then I add the egg mixture and cook as if I were making scrambled eggs. It tastes pretty good. As for the brand of chili in oil, I have no idea but it's got the asian lady's face on it.
2 whole eggs and 1 egg yolk, a dash of milk and a dash of corn starch. When you cook the eggs, the cornstarch will absorb all the liquid and expand, giving you nice wet eggs, almost as if there were melted cheese inside. Finally, I like to add some flavor. I've used harissa before, but I like to use this chinese chili with peanuts and crunchy somethings in oil. I add it to the nonstick pan spread it and the oil around and heat up, then I add the egg mixture and cook as if I were making scrambled eggs. It tastes pretty good. As for the brand of chili in oil, I have no idea but it's got the asian lady's face on it.
