My Grandma made the best scrambled eggs ever. Mom (No offense.), could never replicate Grandma's scrambled eggs. Mom makes excellent monkey bread, pot roast, the sweetest sweet tea (which will someday have a post of its own) and the smoothest mashed potatoes in the world, but she never made it to Grandma-level with the scrambled eggs.
It was a sore point on Saturday mornings. Mom would make scrambled eggs, present them to the sister and I to taste, and the verdict was always, "Good, but not as good as Grandma's."
Grandma's eggs were cheesy and fluffy. While Mom would attempt scrambled eggs with shredded cheese, sliced cheese, cheddar, swiss, and who knows what else, there is only one cheese for this job. And by any rational arguments, it's not really even a cheese.
It's the Velveeta cheese log. Diced.
Once the egg and milk (and salt of course) are adequately whisked, you add the diced cheese and whisk a little more. Then proceed as normal.
These really are the best eggs in the world.
Lee prefers his without cheese, which I will never understand. It even looks inferior.