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

Easy Cheesy Scrambled Eggs

My mother and grandmother used to make scrambled eggs on Sunday mornings for breakfast, but they always used to add milk into the scrambled egg mixture.  I never really liked that much, and I asked them why they did it.  My grandmother told me that during the Great Depression , people did things to make their food stretch further and this is one of the things that they did.  I guess this also explained why my grandmother always had 52 bars of soap in the bathroom closet.  She told me that during the depression, soap was hard to get, so whenever she found it on sale, she bought as much of it as she could afford.  I'm guessing some of those bars of soap in her bathroom closet were still there from 1929.

Easy Cheesy Scrambled Eggs 

Photo by Ramon FVelasquez (Onions and scrambled eggs)

Crack 3 eggs and put into a bowl
Mix eggs well with a fork, whisk, or egg beater
In a 9" non-stick frying pan (I recommend Circulon Contempo Cookware) melt about 1 tbsp. of butter.
Have 2 slices of white American cheese ready, each slice cut in half.  (You can use orange American cheese or Swiss cheese if you prefer)
Add eggs to frying pan and cook over medium heat until eggs are no longer liquid.
Turn heat off and slice finished eggs into quarters with a spatula.
Add one slice of cheese to each quarter and allow to melt.
Remove cheesy scrambled eggs with spatula, put on plates and serve.
Salt and pepper to taste.
Onions can be added to this recipe also either sauteed or raw, depending on your personal preference.
This is a basic recipe for two people, if you modify it, you may need a larger frying pan