How to Make Perfect Cheesy Eggs every time! The true key to cheesy eggs is all about temperature control. Once you get it down you can use a bunch of different cheeses for different results!
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How to Make Perfect Cheesy Eggs

Let’s talk about eggs, team. Specifically, let’s talk about scrambled eggs and by scrambled eggs I, of course, mean cheesy eggs.

This is one of those magical recipes that’s barely a recipe. It only has a few ingredients and it seriously takes five minutes at the most to make. The trick is all in the execution.

Almost every time I’ve had cheesy eggs they are usually overcooked and dry. Also, depending on when the cook added the cheese, it either gets too cooked or isn’t melted all the way or is just added to the top of the eggs like some sort of weird cheese hat.

None of these are correct. Perfect cheesy eggs should be soft, but with the right amount of curds and the cheese should be folded through the eggs and melted!

It’s not hard, but it’s all about the details!

array(5) { [0]=> string(6) "butter" [1]=> string(14) "cheddar cheese" [2]=> string(14) "cottage cheese" [3]=> string(4) "Eggs" [4]=> string(15) "parmesan cheese" }
How to Make Perfect Cheesy Eggs every time! The true key to cheesy eggs is all about temperature control. Once you get it down you can use a bunch of different cheeses for different results!

Cheesy Scrambled Eggs

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Serves 1.
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How to make perfect cheesy eggs including the right way to nail the temperature and three different cheese examples for your scrambled eggs!

Ingredients

2 large eggs, scrambled
1/2 teaspoon butter
1 ounce cheese (cheddar, parmesan, or cottage cheese)
Pinch of salt
Fresh chives
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Helpful Equipment

Non-stick skillet

Directions

1) Heat your skillet over medium-low heat. Grate cheese and scramble eggs vigorously.

2) When skillet is hot, add butter and melt (you can also substitute with oil).

3) Pour in scrambled eggs and let sit for about 10 seconds until the eggs start to firm up on the bottom.

4) Then stir eggs vigorously with a spatula.

5) When eggs are mostly set but with a bit of uncooked eggs, remove skillet from heat and add grated cheese. Fold scrambled eggs a few times off the heat until eggs finish cooking and cheese is melted.

6) Turn eggs out onto a plate and garnish with a pinch of salt and fresh chives. Eat immediately!

Cheese Options for Cheesy Eggs

Okay, so you could probably add any cheese to scrambled eggs and it would be pretty good, but I tend to use three different kinds depending on what I’m looking for. Most importantly, these are all usually in my fridge so it’s not like I have to run to some fancy cheesemonger to get that 12-year apple smoked gouda to make breakfast.

For my money, I almost always use cheddar, parmesan, or cottage cheese. Any of these work awesomely.

How to Make Cheesy Eggs

Cheese Differences!

The cheddar cheese is classic and will end up with a nice melty cheese in the eggs. The parmesan will be more sharp and salty. The cottage cheese is really subtle but the results end up being creamier and fluffy.

The Perfect Cheesy Eggs Method

I usually make these in a single or double serving so I start with two eggs per person. In theory you could do this method with as many eggs as you wanted though. I used to make scrambled eggs for a homeless shelter I volunteered at and I would do this same method with like 200 eggs.

But, it easier to do it with a small pan and a small amount of eggs to start so if you’re just learning I recommend starting with two!

How to make cheesy eggs.

Two eggs per scramble.

I don’t recommend adding anything to the eggs. I used to try to add cream or something, but if you control your temperature well, you just need eggs.

Really whisk them though. You want them a smooth consistency with lots of bubbles.

How to Make Cheesy eggs.

Scramble like crazy.

Okay. Let’s talk pans. Personally, I like a small nonstick skillet for my cheesy eggs. It just works best for this method.

Most importantly, for these eggs to cook perfectly, you want to really control your heat. A super hot skillet will destroy the egg texture. Start the pan on a medium or medium-low heat.

After the pan heats for a minute or two, add some butter to the pan. You don’t need much. You could also use any sort of oil.

How to Make Cheesy Eggs.

A little oil or butter.

Once the butter is melted, add in the eggs and let it sit for 10-15 seconds. The goal here is to get some of the egg cooked so you get some curds in the final scramble.

You should be able to push them around a bit and see some cooked egg at the bottom.

How to Make Cheesy Eggs.

Added Eggs!

Okay, now for the tricky part. Stir the eggs around quickly to mix them up. At this point the eggs will cook really quickly so don’t go watch a TV show or anything.

When the eggs are mostly cooked but still coated with a slight amount of uncooked egg, you’re ready for the final step!

How to Make Cheesy Eggs.

Work quick!

For the last step, add in whatever cheese you want to use and (very important) turn off the heat!

There is enough heat left in the pan to finish cooking the eggs and melt the cheese. So, heat off!

How to make Cheesy Eggs.

Off the heat.

Fold the eggs over a few more times off the heat to incorporate the cheese and finish cooking the eggs.

Then just scoop the cheesy eggs onto a plate and season with a little salt and fresh chives.

Eat these cheesy eggs as soon as possible, preferably with a good piece of toast!

Don’t overthink cheesy eggs, but make sure you’re doing them right!

How to Make Perfect Cheesy Eggs every time! The true key to cheesy eggs is all about temperature control. Once you get it down you can use a bunch of different cheeses for different results!

14 comments on “How to Make Perfect Cheesy Eggs

  1. I’ve made a few Omelette and scrambled eggs in my day. Here are a couple of things I’ve learnt:

    Heat your pan first. Medium low heat. Then add your fat.
    Add a drop of lemon juice to your eggs, then whisk. The addition of acid will make your eggs soft, velvety smooth. Every commercial carton of liquid eggs have this added.
    Pour your eggs into the pan and it should start cooking right away.
    Never ever season your eggs until they are completely cooked. If you add salt at the beginning the protein structure will change and your eggs will coagulate too quickly.
    Mix with your spatula from the middle of the pan in a spiral. Outward.

    It should take less than 30 seconds to make your scrambled eggs. Any more time and well, the lineup that is forming at your station will be too much lol.

    Also, take the eggs off the heat while they are still wet, then add your cheese in. The eggs continue to cook after you pull then off the heat, and the carry over will make your eggs the creaminess ever. Stir in your Seasoning (salt and pepper) and serve while still creamy.

    1. Hey Jason, this is pretty much exactly the method I posted on… ;) Minus the lemon juice which I don’t personally like.

      1. True, somewhat. I wasn’t clear with my words though. What I was saying is, don’t over mix your eggs. As soon as it hits the pan it should start cooking, and you should start stirring. (You’ve written that you let the eggs sit for a bit..) the trick is to move from the middle out. If you’ve set everything up right, your eggs can be done in 30 seconds. If you want even more creamy eggs, don’t whip them beforehand, scramble them in the pan. That’s a topic I may do another time. Periscope seems to be in my future…

  2. Laughing out loud at the concept of a “cheese hat,” because it’s so true! Great tips, Nick.

  3. Impeccable timing as always, Nick! I was trying to do this for eggs in my breakfast tacos this weekend (you can take the girl out of Texas…) but major fail. Cheese hat city. Still delicious, because…breakfast tacos…but still! Gordon Ramsay has a youtube on this but it’s not nearly as easy as your version. Can’t wait to try your approach!

    1. Yep! I actually really like Chef Ramsay’s approach although it’s a bit more involved as you mention. I use that method a lot for non-cheesed eggs… but for cheesy eggs I like the curds to be a bit larger which is why I like the method I posted. His method is definitely great though if you want a creamy, softer scrambled egg.

  4. Yum! Made these tonight with cheddar turning them into breakfast tacos for dinner with a side of red roasted potatoes with rosemary.

  5. Can’t wait to try your method. I usually make cheese hats. So boring. Thanks for posting this.

  6. Yum! Eggs and cheese go so well together. I don’t add liquids to my eggs normally either for scrambled eggs. I don’t often mix the cheese in but I will consider now!

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