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When you cook scrambled eggs over low heat very slowly you can produce a creamy and delicious breakfast. Shredded cheese simply takes these eggs to a new level of delight.

1 1/2 Tablespoons butter

6 Clearly Organic Eggs

Salt and pepper to taste

1/3 cup cheddar cheese, shredded

In a medium-size nonstick skillet, melt butter over medium-low heat. In a mixing bowl add eggs. Vigorously whisk eggs until smooth. Swirl your skillet to have the butter coat the pan then pour eggs into the skillet and let them sit for a few seconds. Keeping the heat at low to medium-low use a whisk to gently whisk eggs while in the skillet for a few seconds. Let eggs sit then whisk again. Curds will begin to form and increase. Continue gently whisking and resting until eggs are 75% cooked.

 

Add salt and pepper to taste then sprinkle the cheese in. Gently whisk until cheese is evenly distributed. Remove eggs from heat while they are still slightly wet. Let sit to complete cooking and allow the cheese to fully melt. The entire process should only take 8 to 10 minutes.

 









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