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I would encourage Milk Street to take another look at this recipe. I used the Knorr bouillon as recommended. It is very salty; if you do not have fresh broth I would use store low sodium broth and I will do that next time. The paprikas add a great flavor but it is too strong: you cannot detect any garlic flavor let alone scallions. I do like how the eggs are added and the bread cubes in the skillet. That makes it easier that the traditional recipe I had been using for years. I did not bother with whisking and instead used an immersion blender at the end before eggs are added. Nice smooth consistency that way.