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Scrambled egges with sage and chives


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Really, this is just a photography post than anything else. I like my scramled egg cooked under high heat and rapidly rather than the slow/creamy texture of the French method.

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This entry was posted on April 6, 2009, 10:07 pm and is filed under Photography, Recipe. You can follow any responses to this entry through RSS 2.0. You can leave a response, or trackback from your own site.

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