"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Sydney’s Famous Scrambled Eggs, by Jenny Larsen, is from The Larsen Family Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Put two eggs into a bowl and mix together with a fork. Then add all of the spices in your cupboard to it and mix longer with a fork. Then pour the eggs into a hot buttered frying pan, and stir with a wooden spoon.
When they aren’t runny or gooey any more you put them on a plate and eat them with lots of catsup.
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