Thank you! For the eggs, I just use a regular scrambled egg mixture, but I think the key is the pan. Just need to make sure that the pan is hot but not too hot.

I use a stainless steel pan—heat it on medium-high for about 3–4 minutes, then add some fat (bacon fat, lard, or ghee). Let the fat heat up for another minute. If the pan feels too hot, I just take it off the stove to cool slightly before adding the eggs. Once they start to set, I push the spatula in opposite directions. I’ve been trying to get that nice swirl effect, but it’s harder than it looks—I’ll just have to keep practicing!

And yes, sats are very much received and deeply appreciated. Thank you again 😊🫶🏽