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07-10 Scrambled eggs with cheese

I remembered that many people are surprised at the way we make our scrambled eggs. So I thought I would add it into the mix here. A few years ago I watched a Martha Stewart demonstration and she used water instead of milk to soften the eggs. I have also read research recently explaining that the proteins in eggs solidify differently at different temperatures. Cooking at a lower temperature keeps the eggs softer and less rubbery. Maybe that's why everyone loves this kind of scrambled egg better than the hotel buffet.

This is hard to describe in just words, as you cook you will learn the best timing.
Heat a skillet over medium heat
Crack egg into hot skillet.
When whites become opaque, scramble egg and add in a couple of tablespoons of water.
Continue to scramble, the water steams up and keeps the egg soft
Remove from heat immediately after there are no clear whites
sprinkle with shredded cheese.
A cheddar blend seems to be the most popular among our eaters.
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