{"id":387,"date":"2022-01-19T10:51:35","date_gmt":"2022-01-19T11:51:35","guid":{"rendered":"http:\/\/dumpshop.me\/?p=387"},"modified":"2023-10-23T09:40:14","modified_gmt":"2023-10-23T09:40:14","slug":"cheesy-scrambled-eggs","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2022\/01\/19\/cheesy-scrambled-eggs\/","title":{"rendered":"Cheesy Scrambled Eggs"},"content":{"rendered":"
Scrambled eggs are great, but cheesy scrambled eggs are even better. Plus they couldn’t be easier to make!<\/span><\/strong><\/span><\/p>\n Looking for an easy and delicious way to level up your scrambled egg game? Look no further. Follow me…<\/p>\n <\/p>\n Eggs and cheese have been happening under our noses since, well, forever. Think Omelettes<\/a>, think Frittatas<\/a>, think Breakfast Sandwiches<\/a>. It’s just this time we’re binding the cheese and eggs together to make a glorious marriage of flavours.<\/p>\n 3 eggs per person. Here we’re using 6, so this recipe feeds two.<\/p>\n Other than cheddar, I’ve used Monterey Jack in this recipe which worked well. Ideally you want something with a similar melty texture to cheddar, like Swiss or Gouda.<\/p>\n<\/div>\n <\/p>\n The easiest way to get the smoothest eggs is beating with a whisk. You can use a fork, it just requires a bit more elbow grease.<\/p>\n Next up is seasoning<\/strong>. Firstly, no\u00a0black pepper<\/strong> at this point, it will discolour the eggs and turn them a little grey. We’ll add this when serving. I like a pinch of salt at this point, then you can adjust with more when serving if needed.<\/p>\n <\/p>\n In general, when making scrambled eggs, the key is low and slow<\/strong>. For my Perfect Scrambled Eggs<\/a> I recommend spending up to 10mins gently scrambling the eggs. Now you don’t want to be quite so excessive with cheesy scrambled eggs, because you run the risk of the cheese splitting, but the general idea of frying on low heat is preferable. It gives the eggs a far richer flavour<\/strong>, and a much more smooth and velvety texture<\/strong>.<\/p>\n The key to velvety scrambled eggs is making big circular motions with the spatula<\/strong>, as opposed to lots of tiny rapid ones. You want nice big long curds<\/strong>.<\/p>\n I also recommend taking the eggs off the heat when they’re nearly done<\/strong>. You want them still a touch runny, they’ll continue cooking from carry over heat as they rest.<\/p>\n <\/p>\n When it’s time to serve up, go in with a good pinch of black pepper<\/strong> and fresh chives<\/strong>. These eggs are awesome on toast – here I’ve added some crispy bacon<\/strong>, sliced avocado<\/strong> and tomatoes<\/strong>.<\/p>\n After another delicious way to spruce up scrambled eggs? Check out my Chorizo Scrambled Eggs<\/a>!<\/em><\/p>\n Alrighty, let’s tuck into the full recipe for these Cheesy Scrambled Eggs Shall we?<\/strong><\/p>\n <\/p>\nScrambled Eggs with Cheese<\/strong><\/span><\/h2>\n
Cheesy Scrambled Eggs Ingredients<\/h3>\n
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How many eggs should I use for one serving of scrambled eggs?<\/em><\/h3>\n
Can I use different types of cheese?<\/em><\/h3>\n
Preparing Cheesy Scrambled Eggs<\/strong><\/span><\/h2>\n
Making Cheesy Scrambled Eggs<\/strong><\/span><\/h2>\n
Serving Cheesy Scrambled Eggs<\/strong><\/span><\/h2>\n
How to make Cheesy Scrambled Eggs<\/strong><\/span>\u00a0(Full Recipe & Video)<\/h2>\n