Andy Montoya
Adding cheese to eggs is a great way to elevate a simple dish, but the type of cheese and when it is added to the eggs during cooking can make a big difference to the final result. For example, harder cheeses like Edam, Gouda, or Swiss cheese should be added when the eggs are still being cooked, while softer cheeses like goat, feta, or grated parmesan can be added after the eggs have been removed from the heat. The key to perfect scrambled eggs is to take them off the stove at the right time, and adding cheese too early can affect the texture of the eggs.
| Characteristics | Values |
|---|---|
| Type of cheese | Cheddar, Monterey Jack, Colby Jack, Pepper Jack, Edam, Gouda, Gruyère, Swiss, Parmesan, Feta, Goat Cheese |
| When to add cheese | When eggs are nearly done, or 75% cooked |
| How to prepare the cheese | Grate your own cheese, pre-shredded cheese has a coating that makes it harder to melt |
| How to cook | Use butter or oil, cook on medium heat, use a spatula to push eggs towards the centre |
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What You'll Learn
The type of cheese matters
The type of cheese you use matters when making cheesy scrambled eggs. While you can't go wrong with a classic cheddar, there are several other cheese options that pair wonderfully with scrambled eggs, including goat, feta, Edam, Gouda, Gruyère, Monterey Jack, Colby Jack, pepper jack, Swiss cheese, and Parmesan, among others. Each cheese brings a different flavour to the scrambled eggs and may need to be added at a different point in the cooking process. For example, hard cheeses like cheddar should be added when the eggs are about 75% cooked, whereas softer cheeses like goat cheese or feta can be added after removing the eggs from the heat, as they require very little time to melt.
The way the cheese is prepared also matters. Grating your own cheese is generally the best method, as pre-shredded cheese has a coating that makes it harder to melt. Grating your cheese beforehand saves you the task during the egg-cooking process and allows the cheese to melt quickly without upsetting the timing of the scrambled eggs. If using Brie, chop it into small cubes. The amount of cheese you use is also important; a good rule of thumb is to use about 1/4 to 1/2 cup of cheese for your scrambled eggs.
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Timing is key
The best time to add cheese to your eggs depends on the type of cheese you're using. Generally, you'll want to add the cheese when the eggs are still being cooked over heat, and are just beginning to form curds while they're being stirred. This is the perfect time to add harder cheeses like Edam, Gouda, or Swiss cheese, which take a little longer to melt.
For softer, quicker-melting cheeses like cheddar, Colby Jack, Monterey Jack, or pepper jack, you can add them slightly later, when the eggs are around 75% cooked. The heat of the eggs will be enough to melt the cheese properly. The same goes for finely crumbled feta and goat cheeses, and finely grated Parmesan—these can even be added after the eggs have been removed from the heat.
If you're using Brie, you'll want to chop it into small cubes before adding it to the eggs.
Regardless of the type of cheese you use, it's important to grate it yourself. Pre-shredded cheese has a coating that makes it harder to melt.
Once you've added the cheese, continue cooking the eggs until they are no longer in liquid form. Then, slowly begin gently folding the eggs within the pan so that any uncooked portions make contact with the bottom of the pan. Continue folding until the eggs are cooked to your liking.
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Grating your own cheese is best
Grating your own cheese is generally the best method when making cheesy scrambled eggs. This is because pre-shredded cheese often has a coating that makes it harder to melt. Grating your own cheese allows you to avoid this issue and helps the cheese melt quickly and efficiently. This is especially important when making scrambled eggs, as the key to making perfect scrambled eggs is taking them off the stove at precisely the right time. By grating your own cheese, you can ensure that it melts fully without overcooking your eggs.
Additionally, grating your own cheese gives you more control over the size and consistency of the shreds. Different cheeses have different melting points, and adjusting the size of the shreds can help ensure that all the cheese melts evenly. Finely grated cheese, for example, will melt more quickly than coarsely grated cheese. This is particularly useful when working with cheeses that have a higher melting point, such as cheddar or Monterey Jack. By grating these cheeses finely, you can ensure that they melt fully and evenly without overcooking your eggs.
Furthermore, grating your own cheese allows you to choose the freshest, highest-quality cheese available. Pre-shredded cheese often contains additives and preservatives to extend its shelf life, which can affect the taste and melting ability of the cheese. By grating your own cheese, you can select a fresh block of cheese that will taste better and melt more easily. This is especially important when making scrambled eggs, as the flavour of the cheese is a key component of the dish.
Finally, grating your own cheese can be a more cost-effective option. Pre-shredded cheese tends to be more expensive than buying a block of cheese, and you often get a smaller quantity. By grating your own cheese, you can save money and get more cheese for your dish. This is advantageous when making scrambled eggs, as cheese is a key ingredient that contributes significantly to the flavour and texture of the dish.
In conclusion, grating your own cheese is the best option when making cheesy scrambled eggs. It ensures a quick and efficient melting process, gives you control over the size and consistency of the shreds, allows you to choose the freshest and highest-quality cheese, and can be more cost-effective. By taking the time to grate your own cheese, you can elevate the taste and texture of your scrambled eggs and create a more enjoyable dining experience.
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Don't forget the butter
When making scrambled eggs, the type of cheese you use is important, but so is the timing of when you add it to the eggs. However, don't forget the butter! Butter adds a rich, delicious flavour to your eggs. It's best to use melted butter, as this helps to ensure the eggs don't stick to the pan. If you don't have butter, you can use oil, such as avocado or canola.
Before adding the eggs, make sure the butter is completely melted and swirl it around the pan to prevent sticking. It's also a good idea to let the pan warm up first before adding the butter. This will also help to prevent the eggs from sticking.
When making scrambled eggs with cheese, you can use a variety of cheeses, such as cheddar, Monterey Jack, Colby Jack, or pepper jack. You can also use goat cheese, feta, Edam, Gouda, Gruyère, or Swiss cheese. Each cheese will bring a different flavour to the eggs, and some may need to be added at a different point in the cooking process. For example, grated or finely crumbled cheeses take very little time to melt, so you can add them to the eggs after they've been removed from the heat. The residual heat will be enough to melt the cheese properly. On the other hand, cheeses like cheddar and Monterey Jack should be added when the eggs are about 75% cooked.
The key to perfect scrambled eggs is to take them off the heat at the right time. You'll know they're done when there are no more 'watery' bits left. The entire process should take no longer than 3 to 4 minutes for a soft scramble.
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Add-ins and toppings
When it comes to adding cheese to scrambled eggs, the type of cheese and the timing of its addition are crucial. While cheddar is a popular choice, other options such as goat, feta, Edam, Gouda, Gruyère, Monterey Jack, Colby Jack, pepper jack, and Swiss cheeses can also be used. Each variety of cheese imparts a distinct flavour and may require a slightly different cooking time.
For cheeses that melt quickly, such as finely grated or crumbled varieties, it is advisable to wait until the scrambled eggs are removed from the heat before adding them. This includes cheeses like feta, goat cheese, and parmesan. On the other hand, cheeses like Edam, Gouda, and Swiss should be added when the eggs are just beginning to form curds during cooking.
Cheddar and Monterey Jack, two of the most commonly used cheeses for scrambled eggs, should be added when the eggs are about 75% cooked. This ensures that the cheese melts evenly and blends well with the eggs. The key is to pay attention to the cooking stage of the eggs and adjust the timing accordingly.
In addition to cheese, various add-ins and toppings can enhance the flavour and texture of scrambled eggs. Fresh herbs like chives and parsley add a burst of freshness, while a sprinkle of paprika or a dash of sriracha or Worcestershire sauce contributes a kick of spice. Seasonings such as salt and black pepper are essential to elevate the dish. For a creamy texture, some chefs suggest adding milk or cream, while others opt for water to create fluffy scrambled eggs. However, it is important to note that adding liquids may increase cooking time and result in overcooked eggs.
When making scrambled eggs with cheese, it is generally recommended to grate your own cheese, as pre-shredded cheese may have coatings that hinder melting. Additionally, using butter or oil in the pan is crucial to prevent sticking and enhance flavour. The choice between butter and oil depends on personal preference and availability.
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Frequently asked questions
There are several cheese options that pair well with scrambled eggs, including goat, feta, Edam, Gouda, Gruyère, Monterey Jack, and Swiss cheeses. Cheddar is also a popular choice due to its mild flavour and quick melting properties.
The timing depends on the type of cheese being used. Generally, it is recommended to add the cheese towards the end of the cooking process when the eggs are nearly done. This allows the cheese to melt properly without overcooking the eggs. For grated or finely crumbled cheeses, you can even wait until the eggs are removed from the heat as they will melt quickly from the residual heat.
Start by heating your pan to a medium heat and adding butter or oil. Make sure the butter is completely melted and swirl it around the pan to prevent the eggs from sticking.
It is important to season your eggs with salt and pepper, and some recipes suggest adding milk or cream for a creamier texture. Grating your own cheese is recommended as pre-shredded cheese can be harder to melt.
