"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.