Cheesy scrambled eggs.

Some free-range eggs (maybe two per person)
~1/4 cup or less of milk per egg
~1/4 cup of grated cheese per egg
small amount of butter (optional... ...if you have a non-stick pan)
Parsley(optional)
Salt and pepper


1) Break eggs into saucepan
2) Add the appropriate amount of milk - some people prefer more or less
3) Allow them to cook at a medium heat, stirring a couple of times every minute or two.
4) Wait until the eggs and milk are beginning to solidify and then add chopped parsley, cheese, salt and pepper.
5) Wait for the eggs to become fluffy and not too wet, stirring regularly.
6) Eat


I prefer my scrambled eggs fluffy and quite dry on toast for breakfast, lunch or dinner, sometimes accompanied by a salad. Try doing different things every time until you find a way to cook scrambled eggs that is perfect for you.