Step 4: Scallions

You'll need one bunch for every twelve to 15 eggs.
Bet it would even be good without the bacon. I am now HUNGRY !
Boiling too long is evidenced by the dark yolks!
If you cool your eggs under cold water as soon as they are cooked the yolks won't go dark. <br> <br>Nice.
These sound amazing! I always have bacon and green onions on hand - I'll have to give this a go!

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