Wearing plastic gloves, cut stem end off jalapeño peppers with a paring knife.  Carefully remove seeds along with the white membrane.  Stuff jalapeño peppers with cheddar cheese.  Heat oil in deep-fat fryer to 375 degrees F.  While your oil is heating crack the 3 eggs into a small bowl, slightly beaten.  Place bread-crumbs into a shallow pan.  Place a 4 jalapeño peppers into the egg batter, toss gently to coat.  Using fork, lift 1 pepper at a time out of the egg batter, shaking off excess batter.  Place the 4 jalapeño peppers with batter into the bread-crumbs, toss to coat.  Place all uncooked jalapeño peppers on a sheet pan.  When all jalapeño peppers are coated, set them aside for 15 minutes to allow for set up and dry time.  Repeat 6 more times with the remaining peppers.  Take a slotted spoon and slide the jalapeño peppers, 5 or 6 at a time, into hot oil very carefully no to splash.  Fry 2 to 3 minutes, until golden or your preference.  Remove to platter lined with lined plate with a paper towels to drain. Repeat with the remaining peppers.

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