Scrambled Eggs - Mom Style

Simple but time consuming. They taste fantastic though.

Milk (only a tablespoon or two)

Multiply these quantities for each person
1/4 cup grated old cheddar cheese
2 eggs
Parsley
Salt & Pepper

1. In a heavy bottomed skillet pour a little, tiny bit of milk and add the cheese. Warm these to start the cheese melting. Takes only a few seconds. Too much milk turns watery.
2. Break the eggs into this warmed pot. Using a fork (spoons are forbidden) break up the yolk and start to gently scramble the egg. Keep heat on medium. Keep stirring using the fork. As the bottom thickens keep stirring it up.
3. Sprinkle on the parsley, salt and pepper to taste. Cook until desired moisture content is reached. I like mine on the side of dryer than most do. The eggs become wonderfully cooked with a light texture that sits up proudly on toast. Their colour is a beautiful yellow and they taste great because of the cheese.