Ingredients For Scrambled Cheesy Eggs
- 3 tbsp butter
- 12 eggs
- Salt and freshly ground black pepper to taste
- 3/4 cup shredded Cheddar-Monterey Jack cheese blend
- Garnish with fresh parsley(optional)
Directions For Scrambled Cheesy Eggs
- Melt the butter in a big nonstick pan with sloped sides (even a wok shape will work) over medium-low heat, taking care not to burn the butter. If it starts to bubble, the heat is too high; reduce the heat to thoroughly cook the eggs.
- Meanwhile, whisk together the eggs and 1 teaspoon of cold water in a large mixing dish. Whisk vigorously until the mixture is foamy and smooth. Swirl the pan around to coat the bottom and sides with butter.
- Allow a few seconds for the eggs to settle in the pan. Use the whisk to gently beat the eggs when they begin to softly set on the bottom, then let them settle for a few seconds before beating them again. Curds will begin to form and grow in size as the cooking time progresses.
- Repeat the whisking and resting process until about half of the eggs are set and the rest are still wet.
- Season the eggs with a touch of salt and pepper at this step, then whisk and rest alternately. When the eggs are 75 percent done, add the cheese and whisk the eggs until they are completely done.
- This entire procedure should take 8 to 12 minutes from the time you pour in the eggs until they’re done; this isn’t a race, but rather a trip to the tastiest scrambled eggs you’ve ever had.
- Remove from the heat and scramble for a few more seconds. Warm the dish before serving.
If a thin coating of the egg begins to harden on the rims of the pan while you are scrambling, the heat is too high and you are whisking too quickly. Take your time and be gentle. If this happens, rapidly mix those dry edges back into the eggs with a twist of the whisk before it browns, and they’ll vanish.