Cheesy Scrambled Eggs

Scrambled egg with cheese on a plate with toast.

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Creamy, cheesy scrambled eggs made low and slow for soft curds and melty pockets of cheese. This easy breakfast takes just minutes and beats a dry, overcooked scramble every time.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, brunch

Cuisine: American

Keyword: scrambled eggs with cheese

Servings: servings

Author: Dahn Boquist

Ingredients

4 large eggs
2 to 3 tablespoon whole milk cream, or water
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon butter
½ cup shredded cheese cheddar, Monterey Jack, Muenster, or your fave combo

Instructions

In a medium bowl, crack in the eggs. Add the milk or cream, salt, and pepper. Whisk until smooth and slightly frothy.
Set a skillet over medium-low heat. Add the butter and let it melt, tilting the pan to coat the bottom. Pour in the eggs and let them sit undisturbed for about 20–60 seconds.
Use a silicone spatula to gently push the eggs from the edges toward the center. Continue to gently fold and stir the eggs as curds form. This part takes a few minutes, Don’t rush this step, the slower they cook, the softer and more tender your eggs will be.
When the eggs are mostly set but still slightly glossy (not runny), sprinkle the shredded cheese over the top. Stir just enough to distribute the cheese, then remove from heat. The residual heat will finish cooking the eggs and melt the cheese.
Plate them up while they’re still warm and soft. Top with a little extra cracked pepper or chopped chives if you’re feeling fancy.

Notes

Whisk until frothy: Beating air into the eggs helps create a light, tender texture.

Fold gently: Use a spatula to slowly push the eggs from the edges toward the center. This keeps the curds soft and creamy instead of breaking them into tiny bits.

Turn off the heat early: When the eggs are mostly set but still glossy, take the pan off the heat. The residual warmth finishes the job without overcooking.

Keep the heat low: Medium-low heat gives you soft curds and a creamy finish. Too much heat leads to tough, rubbery eggs.

Tilt the pan if needed: If parts of the eggs aren’t cooking evenly, gently tilt the pan so the runny parts move to the hot spots.

Optional add-ins: Stir in chopped chives, cooked veggies, diced ham, or fresh herbs just before serving.

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