Scrambled Eggs with Cheese
These creamy scrambled eggs with cheese are made with a simple technique that delivers perfect results every time. Cooked low and slow with butter and fresh cheddar, they come out incredibly fluffy with melted cheese ribbons throughout. Ready in just 8 minutes, this is the ultimate comfort breakfast.
Equipment
- Nonstick skillet - 8-inch or 10-inch
- Medium mixing bowl
- Whisk or fork
- Rubber or silicone spatula
- Cheese grater - If grating cheese fresh
Ingredients
- 6 large eggs
- 2 tablespoons unsalted butter - 28g
- 1/3 cup shredded cheddar cheese - 40g, freshly grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons heavy cream - 30ml, optional for extra creaminess
Instructions
- Crack eggs into a medium bowl, add salt and pepper, and whisk vigorously for 30 seconds until uniform and slightly frothy. If using heavy cream, add now and whisk for 10 more seconds.
- Let the egg mixture rest at room temperature for 5-10 minutes to allow salt to dissolve. Meanwhile, grate the cheddar cheese if not already grated.
- Place nonstick skillet over medium-low heat and add butter. Let butter melt slowly until foaming but not browning, then swirl to coat the pan.
- Pour whisked eggs into the center of the pan and let sit undisturbed for 15-20 seconds until edges start to set.
- Using a rubber spatula, push eggs from outer edges toward center with slow, wide sweeping strokes. Tilt pan so uncooked liquid flows to edges.
- When eggs are halfway cooked (still quite wet with large curds forming), remove pan from heat and sprinkle cheese evenly over eggs. Return to burner and continue folding gently until cheese melts into ribbons.
- Remove eggs from heat when still slightly wet and glossy (they will continue cooking from residual heat). Total cooking time should be 3-4 minutes.
- Transfer scrambled eggs to plates immediately. Garnish with extra black pepper or fresh herbs if desired and serve right away.
Notes
- Always use fresh eggs for the creamiest texture. Older eggs have thinner whites that create watery scrambled eggs.
- Keep heat on medium-low throughout cooking. High heat creates tough, rubbery eggs every time.
- Grate cheese fresh rather than using pre-shredded. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Don't add milk or water to the eggs. Use heavy cream only if you want extra richness, as milk makes eggs watery.
- Remove eggs from heat when they still look slightly underdone. They'll continue cooking from residual heat and reach perfect doneness on the plate.
- Work quickly once eggs hit the pan, but use slow, gentle folding motions. The entire cooking process takes just 3-4 minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat gently in microwave in 15-second intervals or in a pan over low heat with a pat of butter.
- Cheese variations: Try Gruyère for sophistication, pepper jack for spice, goat cheese for tanginess, or Monterey Jack for mildness.
- Add-ins: Fold in sautéed mushrooms, diced bell peppers, chopped spinach, crumbled bacon, or diced ham when eggs are halfway cooked.
- Make-ahead tip: Whisk eggs with seasonings and store refrigerated for up to 24 hours, then cook fresh when ready to eat.
Nutrition
Serving: 1ServingCalories: 320kcalCarbohydrates: 2gProtein: 20gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 585mgSodium: 450mgPotassium: 180mgSugar: 1gVitamin A: 18IUCalcium: 16mgIron: 8mg
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