Scrambled Eggs with Cheddar Cheese
Scrambled eggs are very easy to master, even if you are making them for the first time. This is one of those dishes that takes just a few minutes to cook and you can watch the scrambled eggs take shape. Although some people like to cook theirs until dry, most of us prefer the eggs slightly before that stage.
Here we are adding cheddar cheese to the eggs, as well as a little salt and black pepper for flavour. These are great served with bacon, over some hot buttered toast. You can tweak this recipe to your heart’s content, throwing in some chopped tomato, spinach, dried herbs, minced onion, or anything else you want to use. Double or triple the recipe if you want to rustle up a batch of scrambled eggs. Two eggs is enough for one person, so you can work out the quantities that way.
Keep the eggs moving in the pan, either with a silicon spatula or wooden spoon. This gets everything nicely mixed together and means you will end up with scrambled eggs and not an omelette.
Photo by Mei Ying Chan, on Flickr
- eggs – 4
- grated cheddar cheese – 30g
- butter – 1 tablespoon
- salt and black pepper – to taste
- Crack the eggs into a bowl and whisk them briefly.
- Stir in the cheese, and grind in some salt and black pepper.
- Melt the butter in a medium frying pan over a high heat.
- Swirl it around to cover the pan.
- Put the egg mixture in the pan, and cook, stirring all the time with a silicon spatula or wooden spoon.
- Cook until done, then serve hot, perhaps on toast.