1. Crush crackers and place in a shallow bowl. Add salt and pepper to taste.
2. Scramble eggs in a second bowl. Dredge pumpkin blossoms gently in egg batter, then into the cracker crumbs. The flowers are tender, so it is better to set the blossom in the cracker bowl and pat on the crumbs. Turn over and repeat.
3. Place directly into a frying pan with margarine. Cook until slightly brown. Remove from pan and place on a paper towel to drain.