Go Back

Fluffy Buttery Scrambled Eggs with Cheese

A simple, fast, and cozy recipe for fluffy scrambled eggs enriched with butter and cheese, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Comfort Food
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large large eggs room temperature
  • 2 tablespoons unsalted butter
  • 2 tablespoons whole milk or half-and-half or 1 tablespoon water — see tips
  • 1/4 cup shredded cheese cheddar, Gruyère, Monterey Jack, or your favorite
  • 1/4 teaspoon kosher salt adjust to taste
  • to taste freshly ground black pepper
  • 1 tablespoon chopped fresh chives or parsley optional for garnish
Optional add-ins
  • pinch garlic powder or smoked paprika
  • 2 tablespoons cottage cheese or crème fraîche for extra creaminess

Method
 

Preparation
  1. Crack eggs into a medium bowl. Add milk (or water), salt, and pepper. Beat gently with a fork or whisk until uniform and slightly frothy (about 20-30 seconds).
  2. Heat a nonstick skillet over medium-low heat. Add 1 tablespoon butter and swirl to coat the pan. Reduce heat to low.
  3. Pour the beaten eggs into the skillet. Let sit undisturbed for about 10-15 seconds until edges just begin to set.
Cooking
  1. Using a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue moving every 10-15 seconds for total cook time of about 2-3 minutes.
  2. When mostly set but still slightly glossy and runny, add the remaining 1 tablespoon butter and shredded cheese. Fold gently to combine.
  3. Remove from heat when eggs reach desired doneness, usually still soft and slightly creamy. Garnish with chives or parsley and serve immediately.

Notes

For silkier eggs, finish with a tiny splash of extra butter or a teaspoon of cream. Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently to maintain texture.