Also called French Eggs with Cheese
- 3 tablespoons butter
- 12 eggs
- Salt and freshly ground black pepper
- 3/4 cup shredded Cheddar-Monterey Jack cheese blend
- In a large nonstick pan with sloped sides, melt the butter over medium-low heat, being careful not to brown it.
- Meanwhile, in a large bowl, add the eggs and 1 teaspoon of cold water.
- Vigorously whisk until frothy and smooth.
- Swirl the pan around to coat the butter on the bottom and up the sides.
- Pour the eggs into the pan and let them sit for a few seconds.
- When the eggs begin to lightly set on the bottom, use the whisk to gently beat them, then let them sit for just a few seconds before beating them again.
- Curds will begin to form and continue to increase throughout cooking.
- Repeat whisking and resting the eggs for a few seconds until about 50 percent are set and the rest are still wet.
- At this point, sprinkle the eggs with a pinch of salt and pepper, then whisk and rest alternately.
- Once the eggs are 75 percent done, add the cheese, and from this point, continue whisking the eggs until done.
- This entire process, from pouring in the eggs to finishing, should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever.
- Remove from the heat and continue to scramble in the last seconds.
- Serve warm.
Note
While scrambling, if a thin film of egg begins to set on the edges of the pan while you whisk, the heat is too high, and you are whisking a bit too fast. Be gentle and take your time. If this happens, incorporate those dry edges back into the eggs quickly, before they brown, with a twist of the whisk, and they'll disappear.