SCRAMBLED

pan they water, 

quicker any such pan, 

quicker risk stirring, 

quicker can thin cream eggs,

only is but an ingredient, but an egg. 

or from scrambled milk, 

overcooking, eggs,[1] at high-moisture 

whites to curds 

milk, the butter bowl

herbs, pan always browning.

to skillet, eggs ham, 

liquid cracked water, 

any is as thickener bowl; salt removed

the continuous scrambled mixture

eggs are nearly butter, 

is pan to butter to a curds set.

cracked is they quicker

be pan not slightly

continuous the cream

allow scrambled and consistent