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Scrambled Eggs

Scrambled Eggs
Sally Strackbein

Eggs - 1 or 2 per person
Butter or olive oil (just a little)

Optional - bacon bits, corn, ham chunks, green onions

Put the oil or butter in the rice cooker pan and turn the rice cooker on to cook.

Add optional items if you want. Cook the optional items until they are hot.

Break eggs into the pan. Stir with a non stick spatula until the eggs are done. Serve.

You can put the top on the rice cooker, and keep the eggs warm for hours if your family members like to sleep in.


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