Add eggs, one at a time, mixing. Add cheese. Mix more.
Put blobs on a greased tray. Bake for 20 minutes at 350 F. (The cooking time does depend on how big the blobs are, of course.)
(The original recipe says to beat another egg and brush it onto the lumps before baking. This is optional.)
This story is absolutely true:You've heard about super-cooled liquids, liquids cooled below their freezing point, which remain liquid but freeze solid as soon as they are disturbed.
This happened in my fridge.
Not in the freezer, interestingly. It was a sealed bottle of selzter that was way in back of the fridge -- by the cooling coils, I guess. I pulled it out, cracked the seal, the bubbles started rising to the top, everything as usual. Then the seltzer started to turn to ice. From the top down.
The whole process took about twenty or thirty seconds.
Nobody else was in the house. I could only stand, staring at the bottle, screaming incoherently. In my mind, the thought "If only this house had security cameras!" struggled and bled.