Creamy Scrambled Eggs

Get ready to serve the best Creamy Scrambled Eggs with cheese! No milk or cream required for perfect eggs in 8 minutes!

Course Breakfast, Breakfast and Brunch

Cuisine American

Keyword creamy scrambled eggs, creamy scrambled eggs recipe, scrambled eggs, scrambled eggs recipe

Prep Time 1

Cook Time 7

Total Time 8

Servings servings

Calories 257kcal

In a cold pan, crack in the eggs and add the butter, chopped into small tabs.
2 Tablespoons Butter, 2 Large Eggs
Turn the stove to medium-low, and begin whisking the eggs (you can also use a rubber spatula or wooden spoon). Make sure to break the yolks and scramble them fully.
Continue whisking until the eggs begin to thicken and cook through, remembering to scrape down the sides and bottom of the pan.
A soon as the eggs are almost solidified, take the pan off the stove. Sprinkle in the cheese, salt, and pepper, and whisk until everything is fully melted. The retained heat will cook the eggs the rest of the way.
¼ teaspoon Salt, ½ teaspoon Black pepper, ½ cup Mozzarella cheese
Add the eggs to toast, an English muffin, or enjoy on their own! Garnish with fresh chives for extra flavor!
Fresh chives

Make sure not to preheat the pan. Preheating it can cause the eggs to cook unevenly.
Don't rush it! It's better to take the eggs off the heat too early rather than too late.
For extra creamy eggs, add a splash of whole milk or sour cream to the pan after taking it off the heat and stir rapidly.
If you're adding add-ins like veggies and mushrooms, saute them first in butter and let them and the pan cool down.