In one sentence, describe what the following article is about: You'll need eggs, milk or heavy cream, salt and pepper, and grease of your choice. You can also assemble an array of spices if you want like: cream of tartar, oregano, or cayenne powder. There are two ways you can prepare scrambled eggs: 1) in a bowl or 2) in the pan. In a bowl you have more control over how scrambled your eggs are and you can add in spices before cooking. Add a dollop of heavy cream into your bowl if you choose creamier eggs. Any kind of bowl that you'd eat out of will do, it all depends on how many eggs you're making. If you're cooking for a crowd, use a mixing bowl. Next you're going to pop the yolks if you left them in and whisk them until they're blended with the whites. You can use a fork for this. If you like seeing the whites in your finished product, then whisk less. Some people like to fluff up their eggs by adding a bit of milk at this point, which is fine, but you do loose a bit of the egg flavor in lieu of creamier eggs. If you do add milk, the ratio is about 1.5 oz (~43 mL) for each egg, erring on the side of less milk is better. You'll want to heat the pan a little before you throw the eggs on, just enough to feel the heat directly above the pan. Half way between low and medium heat should be good to heat the pan. If you're using oil, pour about an ounce in then tilt the pan to coat the bottom. If you're using butter (salt or unsalted), place enough to coat the bottom of the pan. Oil is better for nonstick pans, but butter will give your eggs better flavor. To turn up the technique and flavor, use the bacon grease. This could be the easiest method by cooking the eggs directly into the pan you cooked the bacon in. Next you'll pour the whisked eggs onto the pan. Be careful not to overfill your pan. The eggs should cover just the bottom of the pan. If you do overfill, though, it'll just take longer to scramble your eggs and will increase the chance of them sticking to the pan. Use the spatula to push the eggs about as they cook. They should start to bunch together and begin looking more like scrambled eggs as you cook them. If you like your eggs closer to over-easy, then remove them before they're completely solid, but after they've began to bunch together. If you like your eggs harder (more cooked), then continue to push them around until there's no raw egg left in the pan. You can adjust the heat as you cook if it looks like the eggs are cooking too fast or slow, but you probably won't need anything over medium heat. Be careful of burning, though! If you let any of the eggs sit around too long, they'll get stuck to the pan. Add a pinch of salt and pepper if you want your eggs to have a little extra flavor. You can also add other spices like oregano or ground pepper. Add a little bit of cream at the end if needed. This will make the eggs richer in taste and texture.
Summary: Gather your supplies. Prep the eggs and heavy cream. Mix the ingredients. Grease the pan. Cook the eggs. Season your eggs.

In one sentence, describe what the following article is about: . Use a cleanser to do this until your face is clean, and then dry your face. What you need totally depends on your skin tone. If your skin is "bad", a good foundation is totally fine as long as you blend well and remove it every night. Concealer is to be use sparingly for little problem spots as it can look cakey. If your skin is nice, go for a tinted moisturizer or BB Cream; it will give you a healthy glow. ^^Set that with translucent or bronzing powder.
Summary: Wash your face Even out your skin tone.

In one sentence, describe what the following article is about: Place a large pot onto a set of kitchen scales and set the display back to zero. Slowly scoop in or pour in your rendered animal fat until you have as close to 1lb (450g) as possible. Getting the measurements exactly right is crucial, as soap-making and glycerin making rely on a precise chemical reaction. Not having the right amount of fat can lead to caustic soap or glycerin that can be very harmful. If you want to alter the exact measurements for your own soap recipe and the type of fat you are using, look online for a soap making calculator. There are plenty that will allow you to enter the amount and types of fat you are using and give you precise instructions for the right ratios. In a separate jug or bowl, measure out 5 fluid ounces (150ml) of room temperature water. Slowly add in 2 ounces (57g) of lye, stirring constantly as you do so to incorporate it fully. Leave the lye and water mixture to react and cool down. The water and the lye will combine and create an exothermic reaction, meaning the mixture will heat up. You should always wear protective gloves and eyewear when working with lye, as it is a caustic substance that eats away at fat. If you get any lye on your skin, remove any clothing the lye may have touched and flush the skin with cold water for 15 minutes. Seek medical attention immediately. Lye may be available in the cleaning section of your local grocery store. It should be easily available online or at a specialty soap-making store. Use a candy or other food thermometer to check the temperature of your rendered animal fat. Place the pot over low heat to slowly bring the temperature up to 113F (45C) if it's too cold, or leave it to cool down if the fat is too warm. Once it's at the right temperature, remove it from any heat source. Keeping the temperatures exactly right will help the fat and the lye to combine properly, resulting in a smoother soap and clearer glycerin. With both the fat and the lye solution around 113F (45C), begin very slowly streaming the lye solution into the fat. Stir the solution in as you do, being careful not to splash the lye or get any on your skin. It may be easier to get someone to help you stir the fat while you pour in the lye. Work on a sturdy, flat surface so that you can continue stirring easily while the soap mixture thickens. Once the lye solution has been completely mixed into the fat, keep stirring in slow, regular motions. After around 15 minutes, the path of the spoon should remain visible in the soap mixture for a few seconds. This is known as tracing and is a sign that your soap mixture has thickened and is ready. Rather than stirring by hand, you could use an electric mixer or a stick blender to combine the lye and fat. Start at a low speed to avoid splashing the mixture around too much.
Summary:
Weigh out 1lb (450g) of rendered fat into a large pot. Stir 2 ounces (57g) of lye into 5 fluid ounces (150ml) of water. Bring the fat to 113F (45C) and place it on a heat proof surface. Pour the lye solution into the melted fat slowly, stirring constantly. Mix the fat and lye together until the soap begins 'tracing'.