Fluffy Scrambled Eggs

Whisk eggs evenly in a bowl and add half-and-half, then set aside. Place pan over medium to low heat with a pat of butter to coat the pan evenly. Once the butter is bubbling but not burning, pour in the egg mixture.

Do not stir. Allow the eggs to form curdles on the bottom for a few minutes. Gently scrape the bottom of the pan with a flat spatula to release the egg on the bottom (without stirring harshly). Use this process of folding the eggs over on themselves gradually, as you allow the eggs to sit and cook slowly in the pan with little stirring at first. You can increase heat to just over medium if this does not happen in the first minute or two as ranges vary.

Once your eggs are nearly cooked, add the salt, then add the cheese in pieces and gently work through the eggs, gently folding them onto themselves and not stirring harshly.

Plate the eggs. Add more cheese if desired. The eggs should still look just a little damp when you remove them from the pan, but will continue cooking for a minute or so once removed from heat.