Easy as Pie Spicy Scrambled Eggs with Scrapple

Most of the scrambled egg recipes I see call for adding milk to the eggs.  I, personally, don't like this and the purpose of it is to make your scrambled eggs more fluffy.  Eggs are not cats.  Cats should be fluffy, not my breakfast.  So, below, you will find a quick and easy way to make scrambled eggs, the way I think they should be made.

Find a bowl of a decent size,
and upon your counter let it sit.
Per person, if you are quite wise,
crack 2 or 3 eggs, and that's it.

Photo by Timothy Titus

To your eggs, now take a whisk,
and do them thoroughly whip,
quickly, but not overly brisk.
Now, they are ready to drip.

One frying pan dedicated  for scrapple
and one only for all of the eggs.
Some people might say, it is crapple,
but don't worry, it won't start plagues.

Scrapple need cut, in slices quick,
no more, and certainly no less than,
one quarter of an inch thick,
to ready them to enter the fry pan.

Put pan one on top of the stove,
and the heat to medium-low, turn up.
One tbsp butter, add with love,
When melted, place scrapple face up.

Ten minutes each side, your scapple should cook.
On the bottom, I like a just little bit of crunch..
Now, and then, a corner lift up, take a look,
when brownish on bottom, flip over one bunch.

photo by Stu Spivack

On your stove a frying pan #2 you should lie.
The heat on medium and not a bit more.
About 1 tbsp butter and begin to fry.
When butter is melted, eggs you pour.

To the frying pan now the eggs must go.
Tabasco sauce, add a little or a lot if you wish.
When yellowish liquid is mostly gone, just so,
scramble, but don't allow to get brownish.


From pans to plates, now scrapple and eggs must put,
please, please, hold the spatula with one just hand,
and don't step on the scrapple and eggs with one just foot.
Scrapple and eggs in mouth are now ready to land.

Add salt and pepper until as you wish they taste,
and more tabasco sauce if more daring you are.
Eat them all up, and don't let any go to waste.
Here endith my recipe, very, very tasty thusfar!!!

Copyright February 3, 2013 John C Fisher