Soft, rich, perfect cheddar scrambled eggs cooked low and slow is the perfect breakfast to make an ordinary dish, extra special!
I used to think scrambled eggs are rubbery and lackluster. I couldn’t understand the appeal of a cooking method that robbed the eggs of their best feature; creamy, delicious yolks. Ina Garten changed my mind entirely about scrambled eggs. I vividly remember an episode of Barefoot Contessa where Ina made scrambled eggs the way French people do. Ina cooked the eggs slowly over low heat with impeccable patience and attention to detail. Her patience was rewarded with custardy, delicate eggs that didn’t resemble the cafeteria rubber I had experienced.
Keep the stove on low temperature throughout the cooking process and be sure to stir constantly with a rubber spatula.
This is a cheddar and chive version of Ina Garten’s scrambled eggs. Toast up some thick slices of challah or brioche and let your tastebuds have a party!
Custardy, light, French-style scrambled eggs made slowly over low heat.
1 tbsp unsalted butter
6 large eggs
2 Tbsp half and half (don’t use anything lighter than whole milk)
1/4 tsp kosher salt
1/8 tsp cayenne pepper (optional)
1 Tbsp fresh chives or scallions (chopped)
¼ Cup sharp cheddar cheese (shredded)
Toasted challah for serving
Add the butter to a medium, 10-inch, non-stick pan and heat over low heat.
While the butter melts, crack the eggs into a large bowl, add the half and half, salt and pepper, and whisk very well until there are no streaks of egg whites remaining, about 1 minute.
When the butter has melted but has not yet browned, swirl the pan around to distribute the butter over the bottom of the pan.
Increase the heat to medium low, pour the eggs into the middle of the skillet and cook slowly, folding the eggs over constantly with a rubber spatula.
Be sure to scrape the bottom of the skillet frequently with a rubber spatula so the eggs cook evenly. The eggs will look very water, resist the urge to turn the heat up and continue cooking until the spatula leaves streaks in the eggs when you run it against the bottom of the skillet.
When the eggs have cooked but they’re still a little wet, about 8-10minutes (exact cook time will depend on your stove), remove from the heat and stir in the cheddar cheese and chives if using.
Serve the eggs hot on top of your favorite toasted bread.
I highly recommend you serve this with toasted slices of challah or brioche. These eggs are rich so there’s no need to butter the toast.