and omelettes. I used to do these dishes over a fairly high heat, #5 on my electric stove. It was very fast and produced a decent product. I have also tried doing scrambled eggs over a low heat and stirred all the time. I did not like the results. Some people say that this produces nice and creamy eggs. Whatever.
What I have been doing now is to heat a pan on the #3 setting, and wait for it to warm up. Add butter or fave fat, then add eggs that have been beaten. Then leave it alone. Once the eggs start to set, lift the sides to let most liquid get into the pan. When the eggs have mostly solidified, with a bit of liquid still on top, give it a scramble, and serve. Makes a nice soft curdy egg.
Tonight I'm having a cheese omelette, and will be doing the above. Once there is some little liquid on top, I'll add cheese and cover.
I got some extra old cheddar at my local drug store. It's not bad, but I like it even older. Our farmers market has cheese vendors that sell really nice really old cheddar; ten years old...But it comes at a price.
My purchased cheese is the Armstrong brand. I don't care for mild or medium cheddar.