Scrambled Eggs

Addy’s Cookbook, p. 15

3 green onions

6 eggs

Salt and pepper

2 tablespoons of sausage drippings or butter

1 tablespoon water

Wash the green onions in cold water. Cut off the root ends and peel off the outer skin.

Slice the white ends and the green stems of the onions into ½-inch pieces.

An addition to eggs that I had never tried before, but totally plan to incorporate in the future.

Crack the eggs into the mixing bowl. Beat them until they are well mixed, using a wire whisk or fork. Add a dash, or small amount, of salt and pepper.

Warm the sausage drippings or butter and water in the skillet over medium heat.

Add the green onions to the skillet and stir them as they cook. They are done when the white ends become clear.

It's not easy being green.

Pour the eggs into the skillet.

I love my mixing bowl with a spout on the side. All mixing bowls should have one, really.

 Stir them gently while they cook. When they are thick and creamy, they’re ready to eat.

I figure that by the time you hit your mid-twenties you should be a semi-pro egg scrambler. 

6 servings.

With fried apples, a complete meal!

My Rating: 3/5 "They were good scrambled eggs. But yeah. There was really nothing fancy about them except the onions."