Cheesy Scrambled Eggs
Equipment
- Non-stick skillet prevents sticking and allows for even cooking
- Whisk helps create airy, fluffy eggs
- Spatula a silicone one works best for gentle folding
- Mixing bowl
Ingredients
- 4 large eggs
- 1/4 cup whole milk or heavy cream for extra richness
- 1/2 cup shredded cheddar cheese or a mix of your favorite melty cheeses like mozzarella or Monterey Jack
- 1 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder optional, for extra depth of flavor
- Fresh chives or parsley for garnish optional
Instructions
Whisk the eggs
- In a mixing bowl, crack the eggs and add the milk, salt, pepper, and garlic powder (if using). Whisk vigorously until fully combined and slightly frothy.
Preheat the pan
- Place your non-stick skillet over low heat and melt the butter, ensuring it coats the bottom of the pan.
Cook low and slow
- Pour in the eggs and let them sit undisturbed for about 30 seconds. Then, use a spatula to gently stir and push the eggs from the edges toward the center.
Add the cheese
- Once the eggs start to set but are still slightly runny, sprinkle in the shredded cheese and continue to fold the eggs gently.
Finish cooking
- Remove the pan from the heat when the eggs are just barely set. The residual heat will continue cooking them to perfect scrambled eggs consistency.
Garnish and serve
- Sprinkle with fresh chives or parsley for added freshness, then serve immediately.