How to make Fluffy & Cheesy Scrambled Eggs?
Cheesy Scrambled eggs – A complete protein-packed meal to kick-start your day!
Scrambled eggs seem like they might be easy to make, but they don’t always turn out right. Sometimes, they turn out too dry, while other times they turn out too soggy. Let’s explore how to make the perfect scrambled eggs?
With this easy recipe, you will learn how to make perfect scramble for your breakfast through a step-by-step image tutorial.
Check Out More Breakfast Recipes »How to Prepare Perfect Scramble?
The secret ingredient for perfect breakfast scramble is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier eggs.
Perfect scramble should be soft, creamy and gently scrambled. A quality non-stick pan and silicone/wooden spatula are really useful. Also, it is important that you use low heat. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.
healthline.com
Eggs are a great source of high quality protein, which is important for building bones and muscle, as well as for your overall health.
STEP#1: WHISK THE EGGS WITH MILK
Crack the eggs into a bowl. Add milk and cream and whisk well.
STEP#2: ADD SEASONING
Add salt, pepper, butter, and cheese and beat well.
STEP#3: HEAT THE PAN
Heat the butter in a pan and spread all over the pan to grease it well.
STEP#4: READY TO COOK
Pour the beaten eggs on to the pan on low heat and let them sit. Tilt the pan around so that the eggs cover the entire surface. After 10-15 sec, continue to whisk slowly and cook until done. (*See the recipe card below)
Please Note: The most important thing to remember is that scrambled eggs continue cooking for a few moments after transferring them to the plate. This phenomenon is known as residual or “carry-over” cooking, and you want to transfer the eggs to the plate when they’re slightly softer than the way you ultimately want them.
Watch how to make Scrambled Eggs
What Can Be the Additions to Scramble Eggs?
There’s no limit to the ingredients you can add to scrambled eggs. Grated cheese is a favorite, and chopped bacon or diced ham are natural breakfast pairings. Give your eggs extra flavor with chopped fresh herbs (chives, dill, and thyme are excellent) or diced and sautéed onions or peppers (sweet or spicy). Hot sauce, cayenne pepper, or Cajun seasoning can provide a little spice, while sautéed spinach or tomatoes make delicious scrambles, too.
Don’t overthink cheesy eggs, but make sure you’re doing them right!
Total Calories in Scrambled Eggs With Cheese:
Two scrambled eggs with cheese typically contain between 345 and 465 calories, depending on the kind of cheese you add and the amount of butter or oil you use to fry the eggs. (*See the detailed nutrition information below)
NOTE: *Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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You may also like: Perfect Scrambled Egg Recipe Card!
How to make perfect scrambled eggs?
Ingredients
- 2 whole Eggs
- 1 tablespoon Butter
- 2 tablespoons Milk
- 1 tablespoon Cream
- Salt as per taste
- Black pepper as per taste
- 1 teaspoon Olive Oil
- 1 tablespoon Cheddar Cheese
Instructions
STEP#1: WHISK THE EGGS WITH MILK
- Crack the eggs into a bowl. Add two tablespoons of milk if you prefer a more tender and moist dish you can add 1 tbsp of fresh cream. Adding milk and cream to the eggs means your scrambled eggs will not be hard or rubbery.
STEP#2: ADD SEASONING
- Add salt, pepper, butter, and cheese and beat vigorously until the color and texture are uniform throughout.
STEP#3: HEAT THE PAN
- Select the right sized pan (cast iron) for the number of eggs you will scramble. Heat 1 teaspoon of butter in a pan. Move the pan by its handle, so that the melted fat glides around the surface and coats the entire pan. When small droplets sizzle and evaporate, the pan is just hot enough to pour in the egg mixture.
STEP#4: READY TO COOK
- Set the burner on low. Pour the beaten eggs on to the pan and let them sit for 10 seconds. Tilt the pan around so that the eggs cover the entire surface. After 10-15 sec, continue to whisk slowly. As soon as the eggs start to cook, the mixture solidifies. Move the mixture around the pan with a spatula to scrape the cooked eggs from the bottom to the top of the mixture and expose the still-wet portions to the heat. This keeps the eggs from developing a leathery brown skin on the bottom.
STEP#5: DONE!
- Your eggs are done after there’s no liquid of any kind left in the skillet. Take them off the heat, as the hot pan will continue to cook them. You can also add strips of cheese to the eggs to get a more vibrant flavor out of them. Make sure to add cheese when the eggs are still hot so it will all melt on to the eggs.
- Sprinkle some pepper to season and chopped spring onion, if desired.
- Enjoy Hot!
Notes
Tips for Getting the Best Results
~ Always use a non-stick pan with a wooden spoon for best results and easy cleaning. ~ Don’t overbeat the eggs – Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds. ~ Don’t over-stir – The eggs should have the texture of soft curds. ~ It’s best not to cook more than three portions in one go as you will overcrowd the pan and the eggs won’t cook as well. ~ For larger numbers, cook in two pans rather than one. ~ It’s best to serve scrambled eggs as soon as they are cooked, but if necessary, they can be held for a short time. Place the skillet of cooked eggs over a pan of hot water rather than over direct heat.RECOMMENDED PRODUCTS:
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NUTRITION INFORMATION
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please contact your dietician or nutritionist for further help.
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