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What I have read about corn starch is you must mix it with COLD milk/water first in a separate bowl. You cannot add it to a hot pan/liquid, it will just stay in clumps.
Yes, you scramble it with the eggs before cooking.
In other cooking, like thickening sauces. You can scoop some of the hot sauce out into a small bowl and add the corn starch to that and use a whisk to make it smooth and add it back in the pan. Bring to a boil. You don't have to do it cold or dilute your sauce with milk/water if you don't want to.
Rubbery and sproingy is my favorite.......but I love eggs done just about any way.
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