After years of experimentation, only one improvement to be noted. Instead of "slowly melting the margarine over low heat, adding the eggs and stirring constantly until the eggs as they cook" which tends to cause cooling of the pan and sticking..I suggest you heat up the empty pan till hot an keep the heat on high... add the margarine (or butter), swirl to melt, sizzle and coat the pan. Then add the eggs. Don't stir for the first 30 seconds to a minute, then quickly stir and shut off the heat. After another 30 seconds to a minute, stir again and quickly plate. The result will be no sticking and creamy eggs that are steaming hot but not a bit overcooked. Then add the salt and pepper.

Reviewed On: Nov. 16, 2010

Superb chile!! The Italian sausage really bumped up the flavor profile... along with all the other ingredients. This was better than mine. (Sure glad I wasn't cursed with taste-buds from Texas, like that other poor guy.)

Reviewed On: Oct. 13, 2010

Bond got it all wrong. I was a "shaker" too because of him until I tasted a "stirred".

Reviewed On: Sep. 14, 2010