Perfect Scrambled Eggs with Cheese

Ingredients:

• 12 eggs
• 3 tablespoons of butter
• Salt and freshly ground black pepper
• 3/4 cup grated semi-hard cheese mixture (cheddar, gouda, or edam)

Preparation:

1. In a large, rounded, nonstick skillet (a wok will do) melt the butter over medium heat, being careful not to brown it. If it starts bubbling, the heat is too high, so reduce it to ensure the eggs are cooked just right. Scrambled eggs should be cooked over low heat, like a barbecue.
2. Meanwhile, place the eggs and 1 teaspoon of cold water in a large bowl. Whisk vigorously until foamy and smooth. Swirl the pan to coat the bottom and sides with oil. Pour the eggs into the pan and let them sit for a few seconds. When the eggs begin to set slightly, gently stir with a whisk, let them set for a few more seconds, and then stir again. The eggs will gradually set and curdle.
3. Stir again and let the eggs sit for a few seconds, until about half are set and the rest are still runny. At this point, sprinkle the eggs with a pinch of salt and black pepper and continue stirring, stopping occasionally. Once the eggs are 75% done, add the cheese and continue stirring until they are completely set. This entire process, from adding the eggs to setting, should take 8 to 12 minutes; it's not a race, but a journey to the most delicious scrambled eggs.
   
   
   Tip: Don't stir the eggs too often.
   
   If a thin film of egg begins to form around the edges of the pan while stirring, the heat is too high and you're stirring too quickly. Be careful and don't rush. If this happens before the film has browned, quickly fold the dry edges back into the egg mixture.
4. Remove from heat and continue stirring for the last few seconds. Serve the eggs warm. English muffins.