Scrambled Eggs W / Cheddar Recipe

Crack and season

Crack the 6 large eggs into a medium mixing bowl. Add 3 tablespoons whole milk, 3 teaspoons salt, and 1 teaspoon black pepper.

Whisk

Using a fork or whisk, beat the eggs briskly until the whites and yolks are fully combined and the mixture is slightly frothy (about 20–30 seconds). This introduces air for fluffier scrambled eggs.

Heat pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add 2 tablespoons unsalted butter and let it melt gently, swirling to coat the pan. The butter should be hot but not browning.

Add eggs

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

Gently scramble

Using a silicone spatula, push the eggs from the edges toward the center, forming large soft curds. Continue to move the eggs in gentle folds every 10–15 seconds. Keep the heat low to avoid overcooking; total cook time is about 2–4 minutes depending on stovetop and pan.

Add cheddar

When the eggs are mostly set but still slightly wet and glossy (a little underdone), sprinkle the 3 ounces of freshly grated sharp cheddar evenly over the eggs. Fold the cheese into the eggs for 20–30 seconds until melted and incorporated.

Finish

Remove the skillet from the heat while the eggs still look slightly soft—carryover heat will finish cooking. Taste and adjust seasoning with a pinch more salt or pepper if desired.

Transfer the scrambled eggs with cheddar to warmed plates. Dot with any remaining melted butter from the pan if desired and sprinkle 1 tablespoon thinly sliced fresh chives on top for color and mild onion flavor. Serve immediately.