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1
In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter.
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2
If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly.
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3
(Slow and low like BBQ is the way to go with eggs.)
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4
Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water.
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5
Vigorously whisk until frothy and smooth.
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6
Swirl the pan around to coat the butter on the bottom and up the sides.
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7
Pour the eggs into the pan and let sit for a few seconds.
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8
When the eggs begin 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.
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9
Curds will begin to form and increase throughout the cooking time.
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10
Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet.
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11
At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately.
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12
Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done.
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13
This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever.
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14
Remove from the heat and continue to scramble in the last seconds.
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15
Serve warm.
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16
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.
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17
Be gentle and take your time.
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18
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.
