Scrambled Cheesy Eggs Recipe

Measure and grate

Grate the sharp cheddar if not pre-grated. Slice the chives thinly on a small cutting board and measure out the milk and butter.

Crack the eggs into a medium bowl and add the 2 tablespoons of milk, 1 teaspoon salt, and 1 teaspoon black pepper. Use a fork or whisk to beat until yolks and whites are fully combined and slightly frothy (about 20–30 seconds).

Heat pan

Place a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1/2 teaspoon olive oil (olive oil optional — it raises the butter's smoke point). Allow the butter to melt and foam but not brown (about 30–45 seconds).

Begin cooking

Pour the beaten eggs into the warm pan. Let them sit undisturbed for about 10–15 seconds until the edges just begin to set.

Fold gently

Using a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue to move the eggs every 10–15 seconds, keeping the heat at medium-low to avoid overcooking. Total cooking time on the stove should be about 2–3 minutes depending on pan and heat.

Add cheese

When the eggs are mostly set but still slightly glossy and moist (slightly undercooked to your liking), sprinkle the 3 tablespoons grated cheddar evenly over the eggs. Fold the eggs once or twice to distribute the cheese and allow it to melt into the curds (about 20–30 seconds).

Finish

Remove the pan from heat while the eggs still look slightly softer than you want — residual heat will finish them. Taste and adjust seasoning if needed.

Transfer the scrambled cheesy eggs to a warm plate. Sprinkle the 1 tablespoon thinly sliced chives over the top for a fresh oniony note. Serve immediately.