Prep 6 mins
Cook 5 mins
I was inspired by a recipe from Alton Brown I found here on Recipe Zaar and added my own twist!
- 1⁄2 tablespoon butter
- 4 large eggs
- 1 1⁄3 tablespoons half-and-half
- 1⁄4 teaspoon sea salt
- 1 ounce cheddar cheese (garlic and herb flavor)
- Heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling.
- 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).
- 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.
- When the butter is completely melted, add the egg mixture to the brioler or bowl (NOT into the water).
- You should not see instant cooking or boiling around the edges of the egg- if you do, your heat is way too high.
- Don't jump right in with your spoon and stir too much. Wait a few minutes first.
- As they start to cook, you will see curds form from the bottom.
- Using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath.
- As it cooks more, it will be more a matter of lifting and folding, than stirring them briskly.
- When the eggs are almost set, add the 1oz of herbed cheddar. 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.
- 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.
- Remove them from the pan while still slightly wet looking, as they will cook a little more on their own. Gently fluff and mix with a fork if desired.