Cheesy Scrambled Eggs

Name: Cheesy Scrambled Eggs
Total time: 10 min
Yield: 2
Ingredients: 4 unit eggs; 1 tbsp butter (unsalted); ¼ tsp salt; 1 pinch black pepper (freshly ground); 2 tbsp cheese (grated)

Sweet & Morning · American

A variant of Scrambled Eggs — Grated cheese folded into the reference scramble off the heat.

5 ingredients · 10 minutes · 2 servings

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Contains dairy, egg

Restrictions

Containsdairy · eggIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

4 unit	eggs
1 tbsp	butter (unsalted)
¼ tsp	salt
1 pinch	black pepper (freshly ground)
2 tbsp	cheese (grated)

Optional

Not counted above. The dish works without them.

1 tbsp	heavy cream (cold, off-heat)
1 tbsp	chives (thinly sliced)

Steps

whisk2 min
off heat, cold pan
eggs + salt, hard enough that no streaks of white remain — unmixed albumen sets firmer and faster than yolk, so any ribbon you leave behind shows up as a tough white fleck in a tender curd. Salting now rather than at the end is deliberate: salt disrupts the protein bonds slightly, so the network traps water instead of squeezing it out. If you have ten idle minutes, let the salted eggs stand; they will be measurably more tender.
cook1 min
low heat
butter in the skillet until it has melted and the foam has just subsided, but has not begun to color. Browned butter means the pan is already too hot for the eggs and the first spoonful will set on contact.
fold5 min
low heat, constant motion
+ beaten eggs, dragging a spatula from the edge to the center every few seconds and scraping the base clean each pass. Egg protein coagulates from about 60°C; on low heat with constant motion the curds form small and stay suspended in unset egg, which is what reads as creamy. Stop stirring and you are making an omelette instead.
cook1 min
off heat
pull the pan off the burner while the eggs still look about a quarter too wet and glossy. The pan and the eggs themselves carry enough heat to finish them on the way to the plate, and eggs taken to fully set over the flame will keep tightening, then break and weep water. Fold in the cold cream here if using — it drops the temperature fast and stalls the coagulation. For this cheese version, fold the listed grated cheese into the eggs off the heat so it melts in the residual warmth; serve promptly.
top1 min
= scrambled eggs + black pepper + chives. Pepper goes on at the end because its aromatics are volatile and scorch in the pan; salt went in at the start for the opposite reason.