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Break the eggs into a small bowl and whisk vigorously for 1 minute.
Melt the butter in your saucepan over low heat. Wait until it starts to foam. Remove the pan from the heat and add the eggs. Whisk, being careful not to touch the bottom of the pan.
Put the pan back on the heat. Continue whisking the eggs until they are nice and frothy. Sprinkle the cheese on top and whisk. Let cook over low heat, stirring constantly with a spatula. Loosen the setting eggs from the sides and fold them back into the mixture. After about 30 seconds, the eggs will be almost set. Remove from heat and serve immediately.
Tip: Use a non-metallic whisk. Serve with toast.