-
1
Heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling.
-
2
Place eggs, half and half, and salt in a small bowl, and with a fork, whisk until it is very well mixed (took me about 30 seconds with a fork or whisk of beating).
-
3
Place a stainless mixing bowl or top of the double boiler onto the top of the water and add the butter to the broiler or bowl and wait for it to melt.
-
4
When the butter is completely melted, add the egg mixture to the brioler or bowl (NOT into the water).
-
5
You should not see instant cooking or boiling around the edges of the egg- if you do, your heat is way too high.
-
6
Don't jump right in with your spoon and stir too much.
-
7
Wait a few minutes first.
-
8
As they start to cook, you will see curds form from the bottom.
-
9
Using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath.
-
10
As it cooks more, it will be more a matter of lifting and folding, than stirring them briskly.
-
11
When the eggs are almost set, add the 1oz of herbed cheddar.
-
12
I used Cabot Garlic and Herb white cheddar (it has garlic and dill, tastes great and is inexpensive- found it at WalMart) or add plain cheddar and a small pinch of dill and garlic.
-
13
Wait a minute or two for the cheese to melt (if you thinly sliced it, this should not take long), and then gently fold the cheese inches.
-
14
Remove them from the pan while still slightly wet looking, as they will cook a little more on their own.
-
15
Gently fluff and mix with a fork if desired.
