Ray, I reckon a couple wooden spoons would suffice/work well.I often eat short-grain or medium-grain rice, my favorites. I make fried rice with leftovers. One of my favorite morning dishes is dumping a bunch of fried rice into eggs about to be scrambled. Bill, your video post just upped my presentation!
Yeah, you can see a difference between the first and second one in the video. Pan is perfect temp for the first and a little hot on the second.Does not seem difficult other than finding the perfect stove temp.
I separate the whites and yolks for well beat eggs. Never heard of "chalaza" but a search, aha. Strain to remove the umbilical cord?...
That and beat the crap out of your eggs so they are homogeneous. Stain to remove the Chalaza from the blend...JJ