What Makes This Recipe So Good
Two words: American. Cheese. WAITWAITWAITWAIT HEAR ME OUT! I know American cheese isn’t exactly the healthiest or whatever. But it really makes these scrambled eggs what they are. There’s something about American cheese that even the fanciest, snobbiest shredded cheeses just can’t compare to. It infuses this entire batch of eggs with a creaminess that you just can’t get with other cheeses. Even my beloved Boursin doesn’t give you exactly the same sort of creaminess you get here. Did I mention how unbelievably, impossibly creamy these eggs are? A big part of that is due to the American cheese. Another part? Rich, delicious half and half. Equal parts milk and cream to make the eggs creamy without making them dense. If you typically just crack your eggs straight into the skillet and whisk them a little then we’re about to rock your world. There’s also a nostalgia factor here that I can’t deny. These are cheesy scrambled eggs the way my mom always made them, so they hold a soft spot in my heart. Long before I was adding truffle oil, chives, and hollandaise to my eggs, mom and I were cooking up perfect breakfasts starring scrambled eggs with American cheese. Now I carry on the tradition, making mom’s favorite cheesy scrambled eggs for my own kids.
Chef’s Tips
The technique makes a difference in the overall texture of your scrambled eggs. Use wide, sweeping strokes to push and fold the eggs over onto themselves, working from the outer edges toward the center. Do that over and over, slowly and gently, until half the egg mixture is no longer liquid. Remove the skillet from the heat before you add the American cheese. Don’t worry, the pan and the eggs are hot enough to keep cooking residually, so just keep folding the eggs until the cheese has melted. In my professional opinion, these cheesy scrambled eggs are their absolute best if you eat them while they’re on the soft side. Fully cooked, of course, but not so cooked that they’re dry or look matte. They should still be glossy and fluid, but not liquid or runny. Of course, if you prefer your eggs more done than that, just keep cooking until you’ve got them where you want them.
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