Pat's Easy Scrambled Eggs

• 3 large eggs
• 1 12 tablespoons water
• 14 teaspoon table salt
• 1 pinch ground red pepper
• 12 teaspoon bacon drippings (optional)
• 1 tablespoon salted butter
• 1 orange slice (garnish)

1. Over VERY low heat in a non-stick skillet, add the butter and bacon drippings and allow the butter to melt and heat.
2. Crack the eggs into a medium bowl and beat them with a fork for about 15 seconds.
3. Then, add the water and beat them for 15 seconds longer.
4. Pour the beaten eggs into the skillet of heated grease/butter and allow them to slowly solidify over the low heat, turning large chunks of egg as necessary.
5. DO NOT add seasonings yet.
6. Remove the eggs from the heat and plate them up before they dry out!
7. Try them immediately past the "runny" stage.
8. Add the salt and pepper once the eggs are on the plate.
9. After salting and peppering the eggs, add the orange slice on the side as a garnish.
10. Serve with jellied toast or buttered biscuits.

eggs, water, salt, ground red pepper, bacon, butter, orange slice

Taken from www.food.com/recipe/pats-easy-scrambled-eggs-216175 (may not work)