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Making your individual stockis a good way to make use of the carcass of a roasted hen or turkey and makes your soups, stews, and sauces taste like they have been made by a pro. If you can make perfectly fluffy scrambled eggs without Food & Cooking News overcooking or scorching them, you’ll earn a lifetime of breakfast bragging rights. The key to this technique is ensuring you beat loads of air into the eggs which ensures they prove gentle and fluffy each time.