These are better than Gordon’s. I love @kenjilopezalt vids and method of meticulously testing recipes and researching papers to find the best method of cooking. The theory is the corn flour slurry stabilises the protein matrix in the eggs and helps the eggs from overcooking. The result is with cold butter cubed into the egg are cooked whilr heated the butter slowly melts and there is small cooler pockets within the eggs as they cook and the eggs and there are softer and harder bits withinin the eggs! Glorious!!! How do you like them? #egg #eggseggseggs #scrambledeggs #kenjilopezalt #egggang