Making fluffy scrambled cheese eggs requires the right amount of butter and the right level of heat for picture-perfect eggs every time.
These eggs are so fluffy yet creamy and cheesy. I also must add buttery and just flat-out delicious. I make these eggs mostly when I’m following a keto diet but will whip them up if just feel like something good and cheesy. Sliced Roma tomatoes is a must to go with them. It’s really is great for a filling HFLC (high fat low carb) breakfast.
Unlike many of the cheesy egg recipes I’ve come across, I put my shredded cheese into the eggs before cooking. I also add my salt and pepper at this point as well. Some people believe that adding salt to your eggs before cooking will toughen them or make them watery. I’ve been making eggs this way since I was a kid and I’ve never had tough watery eggs. The reason being is that I use very low heat and a good deal of butter.
After beating the eggs and adding the s+p and cheese, I typically will add about 1/2 to one tablespoon of butter to my pan over low heat. I allow the butter to melt fully, then I add the eggs and the rest of the butter and just let it cook slowly, stirring and scraping down the sides as I see it firming.
The butter will keep it from sticking to the sides of the pan, which is usually the hottest part because it’s thinner than the bottom, but I make sure to keep scraping the eggs down into the center of the pan.
Slow and steady is the key. You can choose how soft or firm you want your eggs at this point. Just keep an eye on the heat to make sure it’s not cooking them too fast. And mind the sides so that you don’t get any scorched brown bits in your eggs. Nobody like that, lol.
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Making fluffy cheesy scrambled eggs requires the right amount of butter and heat for picture-perfect eggs every time.
- 3 large eggs
- 2 tbsp butter
- 1/4-1/2 c cheddar shredded
- pinch kosher salt
- dash black pepper optional
Crack eggs in a small mixing bowl with salt, pepper, and cheese. Whisk everything together until the yolks and whites are combined and no large streaks of each either is present.
Slowly melt one tablespoon of butter in a pan over low heat and add whisked eggs. Using a rubber spatula begin to push eggs towards the center of the pan.
Keep eggs moving towards the center from all sides. Flip and fold as necessary. After about 2 min, add the last piece of butter. Allow eggs to firm to desired consistency. Remove from pan immediately.