Scrambled Eggs and Cheese
Ingredients
- 3 eggs
- 8 oz block of Cheddar Cheese (we will be grating the cheese to get 1/3 cup)
- 1 tbs butter
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Using a cheese grater, grate part of the block of cheese into a bowl bowl and set aside (1/3 cup)
- In another medium bowl, crack and add the eggs
- Add 1 tsp of water to the eggs
- Whisk the eggs and water vigorously until frothy and smooth
- In a large pan/skillet, over low-medium heat, add the butter and allow to melt (use a rubber spatula to move butter around and coat whole pan).
- Pour the eggs into the pan and let sit for a few seconds
- When the eggs begin to thicken, use the whisk to gently beat the eggs
- Allow eggs to sit for just a few seconds between beating them again
- Eggs will begin to thicken more and curd throughout the cooking time – Repeat this process of whisking then resting the eggs for a few seconds until eggs are half cooked
- Sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest until almost almost fully cooked.
- Add 1/3 cup of shredded cheese
- Continuously whisk the eggs and cheese until fully cooked and cheese is melted.
- Remove from heat and serve warm
Notes
While scrambling, if a thin film of egg begins to set on the edges of the pan while you are whisking, the heat is too high and you are whisking a bit too fast.
Be gentle and take your time.
If this happens, very quickly incorporate those dry edges back into the eggs.