There’s a myth that salting your eggs before scrambling makes for tough, watery eggs. We’re here to dispel that myth – if anything, salt keeps your scrambled eggs soft. While a little liquid ensures a moist, light texture.
When it comes to curd size, the heat of your pan matters. Starting with a cold pan keeps your eggs from immediately seizing up when they hit the pan. With frequent stirring, you’ll have small curds in a creamy scramble.
If you prefer big, fluffy curds – like we do – start with hot pan. Be sure to add your cheese and green onion just before the eggs are done. Our perfect cheesy scrambled eggs are divine when served alongside Apple Cinnamon Pancakes .
Perfect Cheesy Scrambled Eggs
- 4 green onions
- 4 oz cheddar cheese, or goat cheese
- 8 eggs
- 1/2 c filtered water
- 1 tsp. coarse sea salt
- ground black pepper, to taste
- 1 tbsp. butter
- Mince the green onions. Shred the cheese.
- Beat eggs, water, salt and pepper in bowl until blended.
- Heat butter in a skillet over medium heat until hot. Pour in the egg mixture.
- As eggs begin to set, gently pull the eggs across the pan with wooden spoon, forming large soft curds.
- While the eggs are still runny, add the cheese and green onions, cook for 1 to 2 minutes more and serve.