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What to cook this week weekly recipe suggestions from sam sifton, the five weeknight dishes newsletter and nyt cooking editors. There is also the added flavor benefit but there is some science behind the fat that helps explain why it is. To celebrate cooking’s first anniversary, we pulled together the recipes our readers loved to save the most over the last year.
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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
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