Cheese A La Jennings

Using a double boiler prevents direct heat from causing the cheese proteins to seize and become grainy or rubbery. The gradual heating allows the cheese to melt smoothly into the dairy fat, creating a stable emulsion. Adding beaten eggs to the hot (not boiling) mixture and stirring gently allows them to form soft curds rather than scrambling into tough, watery pieces—the gentle heat and constant movement create a custard-like texture similar to French-style scrambled eggs.