Scrambled Eggs, Not Runny, Not Watery, Hard Scrambled Eggs

• 4 tablespoons milk
• 1 tablespoon cornflour
• 1 tablespoon Worcestershire sauce
• 1 dash Tabasco sauce
• salt
• pepper
• 1 teaspoon grainy mustard
• 2 large eggs
• 1 ounce butter (or a knob of butter...not sure if it is an ounce)
• 4 ounces strong cheese (cheddar, manchego, garcia baquero, monterey)
• 2 slices white bread (as in sliced bread, in a packet)

1. Mix milk, cornflour, Worcestershire sauce, Tabasco, salt, pepper and mustard together.
2. Break eggs and whisk until mixed.
3. Whisk in the milk mix.
4. Heat the butter until melted in a *VERY* heavy based pan.
5. When butter is hot pour in the eggs, stirring continually with a *METAL* spoon.
6. Go around the edges and then scrape the bottom of the pan.
7. The eggs will coagulate and thicken.
8. When there is no liquid left turn the heat down low and add the cheese.
9. Stir until cheese is melted.
10. Toast the bread and butter it.
11. Dollop your eggs onto the bread and splash a little Worcestershire sauce over them.
12. Eat immediately.

milk, cornflour, worcestershire sauce, tabasco sauce, salt, pepper, grainy mustard, eggs, butter, strong cheese, white bread

Taken from www.food.com/recipe/scrambled-eggs-not-runny-not-watery-hard-scrambled-eggs-13146 (may not work)