- 4
Ingredients
- 3 tbsp butter
- 12 eggs
- salt and pepper
- 3/4 cup shredded cheddar-monterey jack cheese
Preparation
Step 1
1. In a large nonstick pan with sloped sides (wok works too), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the edges properly.
2. Meanwhile, in a large bowl, add the eggs and 1 tsp cold water. Vigorously whisk until forthy 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 sit for a few seconds. When the eggs beging to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will being to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50% of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75% done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8-12 mins.
Cook's Note: While scrambling, if a thin film of egg begins to set on the edges of the pan while you are whisking away, the heat is too high and you are whisking a bit too fast. Be gentle and take your time. If this happens, very quickly before it browns, incorporate those dry edges back into the eggs with a twist of the whisk and they'll disappear.