Buzz
Cheese is a fantastic way to elevate a simple scramble—actually, it's a great way to improve just about any dish. It enhances rather than overpowers. The rich, creamy cheeses below work like a talented backup singer, subtly supporting the eggs and taking the spotlight only when necessary.
Each cheese brings its own distinct qualities to the dish, so choose one that fits your mood or the style of scramble you prefer. As a guideline, aim for roughly one tablespoon of cheese for each egg cracked.
For a burst of flavor and creamy texture, try adding pimento cheese.
Though pimento cheese is technically more of a spread than a traditional cheese, it works beautifully in scrambled eggs. The trick is to avoid adding it too early, as the cheddar in pimento cheese can release oil, making your scramble greasy with tough, small curds. Whisk your eggs as usual, then melt a generous pat of butter in a nonstick pan until it foams. Pour in the eggs and stir them gently, using sweeping motions with a rubber spatula. Once curds form but the eggs are still a bit wet, mix in the pimento cheese and continue cooking until the eggs are fully set. Be sure to remove them before the cheese starts releasing oil. If you see oil seeping out, that means you've overcooked them.
For an indulgent treat, add cream cheese to your scramble.
On my twelfth birthday, my stepmom made scrambled eggs with cream cheese, making them a nostalgic indulgence. Even without those memories, these eggs are a luxurious delight. I blend half the cream cheese with the eggs using an immersion blender, then stir in the rest with a fork, leaving some bits for texture. Cook the mixture in foamy butter over medium heat, using large, sweeping motions for a creamy scramble with tangy streaks of cream cheese. If you’re in the mood, sprinkle with our favorite bagel seasoning to enhance the flavor.
For a light, soufflé-like result, try ricotta or cottage cheese.
As seen in these sous-vide egg bites, blending ricotta or cottage cheese into your scramble creates a fluffy yet creamy texture. An immersion blender works best to avoid the grainy feel of detectable curds. Ricotta offers a delicate, dairy-forward flavor, while cottage cheese contributes a signature tang. Both cheeses require constant stirring while cooking in hot butter to achieve soufflé-like results, and both are equally delightful.
