What is there really to say about cheese eggs besides "Yes, please."? I love cheese eggs, have been practicing making them since college and have found that timing plays the biggest role in this process. When you add salt, how long you whisk, and when you cut the heat are all major keys . I don't add anything to my eggs to get them fluffy and follow this process because it works. My little heart dropped when I found out my college dining halls used powdered eggs and milk (I knew the taste was off). The proportions are dictated by your preference but check out the steps below for how I make the perfect cheese eggs every time.
Crack all eggs into a bowl. Add oil and or butter to a shallow pan over medium heat. I don't measure for a specific temperature but have found that, over many different types of ranges, medium or just under medium-high heat is good for cooking eggs without burning them. I use a combination of about one tablespoon of olive oil and one pad of unsalted butter in a nonstick pan and test if it's hot enough by dripping a tiny bit of egg mixture in. If it starts visibly cooking in the pan, we're ready to go!
While your pan heats up, beat the eggs, by hand, with a whisk or metal fork. Keep going until the eggs are a uniform, light yellow color. This is one of my keys to fluffy eggs without adding any milk, cream or butter to them. I beat the egg mixture until one hand tires then repeat with the other!
Once the eggs are whipped up right, add salt, pepper, and whatever other spices you prefer. It's important to do this just before adding the eggs to the pan. Allowing salt to sit in your whipped eggs interferes with the fluffiness on a chemical level. I'm not a scientist, though. 🙂 I whisk mine to satisfaction, test the heat of the skillet, then stir in sea salt and black pepper just before pouring into the hot pan.
The eggs should start cooking as soon as you pour them in. To scramble them, pull your spoon from one side of the pan to the other, to form "curds" of egg. Once your eggs are almost done (all curds but still a bit "wet" looking) turn off the heat and sprinkle in your cheese. If working on an electric stove, move the pan to another burner altogether. Mix in the cheese and add more as you desire. Now, you're done! I usually add a little more cheese over top after transferring the eggs to a serving dish if I'm cooking for a crowd.
I hope this is helpful. If you omit the cheese, this is a guide to making fluffy scrambled eggs with no fuss. How do you prefer your eggs? Thanks for reading!
Nostalgia Diaries says
These look so good! My dad makes the best cheese eggs but I've never been able to replicate them. I'll have to try this!
Thanks so much! I hope it works well for you.
Jen Seislove says
I love your "technique" for beating the eggs...beat with one hand until it tires, then switch hands! Awesome! I learned years ago to add a splash of water to the eggs so the steam when cooking. Your eggs look incredible moist too! Yum!
Thanks, Jen! I'll have to try out the splash of water trick!
Amanda | My Gluten-Free Miami says
I may have to make this for supper! I love the olive oil/butter combination.
Love this! My kids are egg fanatics! Thanks for sharing!
Kristin | Life of Stones says
Cheesy eggs are life! But I have to cook mine dry as can be, preferably with American cheese!