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I may be biased, but these are the BEST cheesy scrambled eggs ever. My mom has been making them for me since I was knee-high to a grasshopper, and I started doing the same for my kiddos. This recipe uses a special ingredient for impossibly creamy and cheesy scrambled eggs that are as delicious as they are quick and easy.
What Makes This Recipe So Good
- Two words: American. Cheese. WAITWAITWAITWAIT HEAR ME OUT! I know American cheese isn’t exactly the healthiest or whatever. But it really makes these scrambled eggs what they are. There’s something about American cheese that even the fanciest, snobbiest shredded cheeses just can’t compare to. It infuses this entire batch of eggs with a creaminess that you just can’t get with other cheeses. Even my beloved Boursin doesn’t give you exactly the same sort of creaminess you get here.
- Did I mention how unbelievably, impossibly creamy these eggs are? A big part of that is due to the American cheese. Another part? Rich, delicious half and half. Equal parts milk and cream to make the eggs creamy without making them dense. If you typically just crack your eggs straight into the skillet and whisk them a little then we’re about to rock your world.
- There’s also a nostalgia factor here that I can’t deny. These are cheesy scrambled eggs the way my mom always made them, so they hold a soft spot in my heart. Long before I was adding truffle oil, chives, and hollandaise to my eggs, mom and I were cooking up perfect breakfasts starring scrambled eggs with American cheese. Now I carry on the tradition, making mom’s favorite cheesy scrambled eggs for my own kids.
Chef’s Tips
- The technique makes a difference in the overall texture of your scrambled eggs. Use wide, sweeping strokes to push and fold the eggs over onto themselves, working from the outer edges toward the center. Do that over and over, slowly and gently, until half the egg mixture is no longer liquid.
- Remove the skillet from the heat before you add the American cheese. Don’t worry, the pan and the eggs are hot enough to keep cooking residually, so just keep folding the eggs until the cheese has melted.
- In my professional opinion, these cheesy scrambled eggs are their absolute best if you eat them while they’re on the soft side. Fully cooked, of course, but not so cooked that they’re dry or look matte. They should still be glossy and fluid, but not liquid or runny. Of course, if you prefer your eggs more done than that, just keep cooking until you’ve got them where you want them.
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- Breakfast Pizza with Sausage, Bacon, and Scrambled Eggs
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- Breakfast Egg Roll in a Bowl (Whole30, Paleo)
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- Perfect Avocado Omelette
Mom’s Favorite Cheesy Scrambled Eggs
Creamy, cheesy, quick, and easy. These are quite possibly the best scrambled eggs EVER, just the way mom always made them.
servings
Ingredients
- 4 large eggs
- ¼ cup half and half or milk
- 1 pinch sea salt
- 1 tablespoon unsalted butter
- 2 slices American cheese torn into 8 pieces, organic preferred
- freshly cracked black pepper to serve
- chopped fresh chives to serve
Equipment
- Medium mixing bowl
- Whisk
- small non-stick skillet
- rubber or silicone spatula
Instructions
- Crack all 4 eggs directly into medium mixing bowl, then add half and half and 1 pinch salt. Whisk vigorously until mixture is pale, foamy, and uniform in color, with no streaks of yolks or egg whites. Let egg mixture sit 5 to 15 minutes, to allow salt to be fully absorbed.
- Heat skillet over medium heat. When pan is hot, add butter to skillet and heat until butter has melted completely and begins to foam.
- Swirl skillet to fully coat bottom with butter, then pour egg mixture directly into center of skillet. Immediately reduce heat to medium-low.
- Let eggs cook, undisturbed, until edges barely begin to set. Using a spatula, in wide strokes, gently fold eggs into themselves repeatedly, until approximately half of eggs have set.
- Remove skillet from heat, then add pieces of American cheese to eggs. Continue gently folding eggs until cheese has melted and incorporated into eggs. Eggs should be fully cooked, but not dry, matte, or overly solid. Ideally they should stay fluid and look glossy, but not be runny or undercooked. Note: this is how I prefer my eggs; they're incredibly creamy. If needed, continue cooking until desired doneness is achieved.
- Transfer cooked eggs to plate(s) and serve immediately.
Notes
- Salting the eggs and letting them rest is an optional step, but I highly recommend it. The salt absorbs into the eggs and makes them unbelievably creamy.
Nutrition Information
Serving Size: 1serving, Calories: 155kcal, Protein: 9g, Fat: 13g, Saturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 209mg, Sodium: 266mg, Potassium: 104mg, Total Carbs: 1g, Sugar: 1g, Net Carbs: 1g, Vitamin A: 510IU, Vitamin C: 0.1mg, Calcium: 155mg, Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Why do some chiefs say to use milk, others say water few say don’t add anything?
Different styles and different recipes appeal to different people! It’s just a matter of preference.