Woody's cheesy eggs

Let's just call a spade a spade. These aren't fancy, and they're not complicated. They're just eggs.

Laugh all you want, but I have encountered many people who do not know how to scramble an egg, let alone add other "fixins." I have to humbly admit that it took me some time to learn how to properly scramble an egg. Wanna know who taught me?

Woody. My father-in-law, the saint that he is, took me under his wing and instructed me on how to prepare his cheesy scrambled eggs. I'm convinced the man's mustache is full of secret recipes that are just waiting to come out.

  • 3 large eggs
  • 2 tbsp milk
  • Salt
  • 1 slice Kraft American cheese
  • 1 tbsp Butter
  • Chives (optional)
  • This is all about the heat, people! Don't ignore the directions for what heat to have this cooked at on the stove.
  • Throw the tablespoon of butter into a pan on medium low heat (est. 3 on a 10 scale stove)
  • Whisk the eggs in  a separate bowl
  • Add the milk and whisk until combined
  • Add chives (if you plan on using them)
  • Add some salt to flavor and whisk again
  • Pour egg mixture into pan and keep on low heat (2 or 3)
  • Tear the slice of cheese into small pieces and add to the eggs
    • Once this melts, it'll change the consistency of the eggs. They'll go from liquidy to thick and stickier. This will also add some to the cooking time, but stick with it!
  • Using a spatula or wooden spoon, fold the egg continually. That means don't stop.
    • For those of you who don't know what folding is, it is definitely not  the same as mixing or stirring. It's moving the egg from the outside in, without flipping it. You have to be gentle with them.
  • Fold continually until egg is cooked to your desire
  • Serve with breakfast potatoes and bacon 
So there ya' go! The trick is to be patient. These take awhile, but the longer you give them to cook, the better they will taste. All you folks out there who were too ashamed to admit that eggs intimidate you...you're free. Now go make breakfast.

Love and education,
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