Scrambled Eggs with Cheddar
3min
3min
3
290
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Chef's Note
For the fluffiest, creamiest scrambled eggs, keep the heat low and slow. Pulling the pan off the heat just before the eggs look completely dry is the secret—the residual heat will finish melting the cheddar and cooking the eggs to perfection!
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Ingredients
6 large eggs
3 oz cheddar cheese
1 tbsp unsalted butter
2 tbsp whole milk
1/4 tsp salt
1/8 tsp black pepper
1 tbsp fresh chives
Instructions
- 1
Grate 3 oz of cheddar cheese using a box grater and finely chop 1 tbsp of fresh chives.
- 2
Crack 6 large eggs into a medium bowl. Add 2 tbsp of whole milk, 1/4 tsp of salt, and 1/8 tsp of black pepper, then whisk vigorously with a fork or whisk for 1 minute until the mixture is uniform and slightly frothy.
- 3
Place a non-stick skillet over medium-low heat on the stovetop and melt 1 tbsp of unsalted butter, swirling to coat the bottom of the pan.
- 4
Pour the whisked egg mixture into the skillet and let it sit undisturbed for 10 to 15 seconds until the outer edges just begin to set.
- 5
Using a heat-resistant spatula, gently push the eggs from the edges toward the center to form soft, pillowy curds. Continue cooking and stirring gently for about 2 minutes until the eggs are mostly set but still slightly wet.
- 6
Sprinkle the grated 3 oz of cheddar cheese over the eggs. Fold the cheese gently into the eggs for 30 seconds until the cheese melts and the eggs are creamy and cooked to your liking, then remove from the heat immediately.
- 7
Divide the cheesy scrambled eggs among 3 plates, garnish with 1 tbsp of chopped chives, and serve immediately.
Nutrition Information (per serving)
290
19g
1g
23g
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