How "I" make "eggs and cheese"....."my" breakfast speciality for my weekends.......
I'll do them "my" way, you do them, "yours"....here's how "I" do it!....
and, everyone who has eaten them at my home, has me prepare them
at their home when I go to visit (mostly family members)..
1. 9 eggs, large
2. 7 slices pasturized American Cheese
3. 1 inch butter from quarter pound stick
4. Salt and Pepper to taste
Should be plenty for four servings.
Serve with your favorite sausage, bacon
or ham and biscuits or bread of your choice.
Also works very nicely on a hamburger bun
or "English Muffin"!.....
Crack the nine eggs into a mixing bowl of your choice
and de-fertlize (personal preferance only - not really necessary)
Add the salt and pepper (to taste)
(I add it to each egg to make sure I use the minimum amount)
(more can be added at the table by the individual if necessary)
Beat rapidly (I use a fork) by hand using a mixer of your choice
(not an electric mixer) until completely mixed (same color).
Place 1 inch (about two tablespoons) of butter into a frying pan
(at least a nine inch pan) and apply low heat to melt the butter to coat
bottom of pan(don't let it began to sizzle)(increase the heat after cheese
has melted during cooking).
Pour in the mixed eggs and add the cheese slices (at least four of them
to begin) and start stirring (you will stir for the complete process)
(with whatever you have that can fold during the final stage of cooking)
and add the balance of the slices as they melt.
I use a "coated" skillet so the mixture is less likely to stick and stir, pulling if from the sides and making sure it doesn't stick to the bottom. Cook until it reaches the stage of "dryness" that you prefer.......you can stop cooking when they reach the "creamy" stage as they will be "done" and will slide from the skillet into an awaiting bowl (I have the bowl sitting on the "cooktop" so it
will be "warming" as I cook the eggs).