How to make it

  • Beat the eggs in a 2 quart saucepan.
  • Add the grated cheese but do not stir yet.
  • Add enough milk until you can just see it through the cheese.
  • Now, stir to combine and turn on your burner on medium low.
  • The mixture will begin to come together and the cheese will begin to melt and thicken.
  • If it gets too thick (it should be the consistency of a thin salsa (with no lumps).
  • DO NOT EVER TURN THE BURNER TO HIGH as the mixture will curdle.
  • It is done, when it looks like a thick soup. If you want a thinner consistency, add a few drops of milk at a time.
  • Pour into bowls and serve with crusty french bread or buttered hard rolls for dunking.

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