Feta Cheese Recipe

Measure and crumble the feta so it’s ready to fold in. Crack the eggs into a medium bowl.

Add the milk to the eggs. This small amount of milk loosens the eggs for a creamier scramble.

Season the egg mixture with the pinch of salt and about half of the black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy, about 20–30 seconds.

Heat pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add the butter and let it melt gently until it foams but does not brown, about 30–45 seconds.

Start the eggs

Pour the whisked eggs into the skillet. Let them sit undisturbed for 10–15 seconds so curds begin to form at the edges.

Stir gently

Using a silicone spatula, push the eggs from the edges toward the center in slow folding motions. Continue to gently fold and turn the eggs every 10–15 seconds to form soft, large curds. Maintain low heat — the goal is slow, controlled cooking for fluffy texture. Total cooking time should be about 2–4 minutes depending on stove and pan.

Add feta

When the eggs are mostly set but still slightly moist (soft curds and a little gloss), sprinkle the crumbled feta evenly over the eggs. Fold the feta into the eggs gently so pockets of cheese remain intact but are warmed through, about 20–30 seconds.

Finish

Remove the pan from heat while the eggs are still slightly softer than you want; residual heat will finish cooking. Taste and adjust seasoning with remaining black pepper and, if needed, another tiny pinch of salt (feta is salty, so be cautious).

Transfer the scrambled eggs with feta to a plate. Drizzle with a small amount of extra virgin olive oil if using and sprinkle the chopped fresh dill over the top for brightness.

Serve immediately with crusty bread or warm flatbread and lemon wedges on the side for those who like a bright squeeze of lemon over the eggs.