I volunteered to make the green eggs part of the green eggs celebration for my son's kindergarten. I thought I was making dyed boiled eggs, it turns out the teacher wants scrambled eggs in a slow cooker to keep warm. Any tips on scrambling two dozen eggs and transporting them so I don't end up with rubber eggs or a soggy weepy mess.
You know to soak them in water, but how about marinating them in this, too?
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