Fluffy Scrambled Eggs with Cheddar Cheese
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If you want to make the perfect cheesy scrambled eggs, look no further! This recipe only requires a handful of ingredients and is super easy to make. I love using cheddar cheese in this creamy, soft scramble recipe.
If you’ve ever ordered classic scrambled eggs from a fancy restaurant, you know that they are usually the fluffiest, softest, cheesiest eggs you’ll ever eat. When I was looking through my best egg dishes, I knew a classic scrambled egg recipe needed to be added! It’s so simple but something that people easily mess up by using high heat and overcooking their eggs.
These cheesy scrambled eggs with cheddar are super easy to make, use 3 staple ingredients, and only take 15 minutes of your time. It’s truly about the technique of cooking the eggs that give you that soft & fluffy texture.
Scrambled eggs are perfect to add in so many breakfast dishes too, like the scrambled eggs in my crowd-favorite Hawaiian roll breakfast sliders.
Minimal Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- cheddar cheese- Grating your own cheese will give you the cheesiest eggs vs. pre-shredded cheese. They add preservatives to the shredded cheese you buy in the grocery store that keeps it from melting as nicely. I used a high quality cheddar cheese for these scrambled eggs, but any good melting cheese would work fine.
- butter- Butter really adds great flavor to your scrambled eggs. Make sure to use high-quality butter, my favorite to use is Kerrygold!
Simple Steps
Step 1: In a bowl, whisk together the eggs, salt, and pepper until well combined.
Step 2: Heat a non-stick skillet over medium-low heat. Add the butter to the pan and swirl it around until it’s completely melted. Once the butter is melted, add in the eggs and immediately start to stir with a rubber spatula.
Step 3: Use the spatula to constantly push and pull the eggs around the pan. It may take a few minutes for the eggs to start to solidify. Once the eggs are about halfway set (so still a bit wet) mix in the cheese.
Step 4: Cook until the eggs are mostly set but still a little glossy/wet. Remove from the heat (the eggs will continue to cook even after being removed from the heat).
Step 5: Serve while still warm, and top with freshly chopped chives and flaky sea salt.
What’s the Secret To Getting the Creamiest Eggs?
Keeping your heat on the lower side (medium-low), cooking them slowly, and constantly stirring them is the key to getting really fluffy & soft scrambled eggs! Also making sure you don’t overcook the eggs. They continue to cook even after they are taken off the heat so keep that in mind!
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Fluffy Scrambled Eggs with Cheddar Cheese
Ingredients
- 4 (4) large eggs
- salt to taste
- pepper to taste
- 1 tbsp (14 g) butter
- ¼-½ cup (28 g) shredded cheddar cheese, depending on how cheesy you want your eggs
- freshly chopped chives, for topping (optional)
Instructions
- In a bowl, whisk together the eggs, salt, and pepper until well combined.4 large eggs, salt to taste, pepper to taste
- Heat a non-stick skillet over medium-low heat. Add the butter to the pan and swirl it around until it's completely melted. Once the butter is melted, add in the eggs and immediately start to stir with a rubber spatula.1 tbsp butter
- Use the spatula to constantly push and pull the eggs around the pan. It may take a few minutes for the eggs to start to solidify. Once the eggs are about halfway set (so still a bit wet) mix in the cheese.¼-½ cup shredded cheddar cheese
- Cook until the eggs are mostly set but still a little glossy/wet. Remove from the heat (the eggs will continue to cook even after being removed from the heat).
- Serve while still warm, and top with freshly chopped chives and flaky sea salt.freshly chopped chives
Notes
- store scrambled eggs in an airtight container in the fridge for 3-4 days.
- make sure eggs are completely cooled before storing.
- reheat in the microwave until warmed throughout (add butter to make them soft & fluffy again).
- You can freeze these for up to 2 months, but the texture is much better fresh or refrigerated.
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
These are the best breakfast!