Most scrambled eggs are missing some cheese. And it makes no sense. Why should omelets have all the fun? Omelets usually aren’t the best carrier for cheese anyway. All too often, that cheese remains an unmelted block within that log of egg. And even if it does melt, you’re still biting into alternating mouthfuls of egg and cheese.
A cheesy scramble, on the other hand, merges cheese and egg into a creamy, harmonious whole. It’s all of the joy of an omelet, none of the stress. And with just a few pointers, you’ll find yourself making flawless cheesy scrambles every morning.
PREP A GREAT CHEESE
Eggs cook fast, so you probably want to grate your cheese before you turn on the stove. That way, you’ll be able to add your cheese without worrying about your eggs overcooking as you mess with the grater. Depending on how cheesy you like your eggs, you’ll need 1 to 2 tablespoons of cheese for every two eggs you’re scrambling. Parmesan, ricotta, Monterey Jack, pecorino—pretty much any cheese will be delicious, except for especially mild cheese like mozzarella and especially pungent ones like blues.
ADD IT HALFWAY THROUGH
Resist the urge to add your grated cheese to your bowl of beaten eggs. The optimum time to add the cheese is halfway through scrambling (over medium-low heat), when the eggs are just starting to form curds as you push them around in the pan with a spatula. That way, the cheese has just enough time to melt without overheating.
FINISH WITH A FLOURISH
Once your eggs are the way you like them, get them out of that pan—they’ll keep on cooking in there, even with the stove turned off. Once they hit your plate, finish them off with a bit of something extra, like a bit more grated cheese, some chopped herbs, or just some freshly ground pepper. After all, they’re cheesy eggs. They deserve it.
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