Creamy Cheesy Scrambled Eggs

★ 4.4 · Easy

Soft, custardy curds of scrambled egg folded with melty cheese, cooked low and slow for the silkiest texture possible.

5 minPrep Time

8 minCook Time

13 minTotal Time

2 servingsYield

Why You'll Love This

Restaurant-style creamy texture in 10 minutes
Only 7 ingredients, mostly pantry staples
Great base for adding herbs, veggies, or hot sauce

Ingredients

6large eggs
2 tablespoonswhole milk
1/4 teaspoonsalt
1 pinchblack pepper
2 tablespoonsunsalted butter, divided
1/2 cupshredded sharp cheddar cheese
1 tablespoonchopped fresh chives
2 slicesbuttered toast, for serving

Nutrition (estimated per serving)

380Calories

24gProtein

31gFat

2gCarbs

0gFiber

520mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Crack 6 eggs into a medium bowl, add 2 tablespoons milk, 1/4 teaspoon salt, and a pinch of pepper, and whisk vigorously for about 30 seconds until fully blended and slightly frothy.
Place a 10-inch nonstick skillet over low heat and add 1 tablespoon of the butter, letting it melt slowly without browning.
Pour in the egg mixture and let it sit undisturbed for about 20 seconds until the edges just begin to set.
Using a rubber spatula, gently push the eggs from the edges toward the center, tilting the pan so uncooked egg flows to the empty spaces.
Continue pushing and folding the eggs every 20 to 30 seconds, keeping the heat on low the entire time; this slow method builds large, soft, creamy curds instead of small dry ones.
When the eggs are mostly set but still glossy and slightly wet-looking, after about 5 to 6 minutes total, remove the pan from the heat.
Immediately fold in the remaining 1 tablespoon butter and the 1/2 cup shredded cheddar; the residual heat will finish cooking the eggs and melt the cheese without drying them out.
Let the eggs rest off heat for 1 minute, folding once or twice, until they reach a soft, creamy, spoonable consistency.
Sprinkle with chopped chives.
Spoon the eggs alongside the buttered toast on warm plates and serve immediately.

Tips

Cooking over low heat and removing the pan from the burner before the eggs look fully done is the key to soft, creamy curds instead of rubbery ones.
Adding cheese off the heat lets it melt gently without overcooking the eggs.