Scrambled eggs don’t have to be plain.  Add cheese, herbs, veggies or meats to make great scrambled eggs.  Better yet, add a combination of these ingredients:


  • Add grated or cubed cheese—cheddar, Swiss, or parmesan.
  • Chopped fresh herbs or dry herbs
  • Diced ham
  • Crumbled cooked bacon
  • Sautéed onion or bell pepper dices
  • Cooked sausage
  • Diced smoked salmon
  • Corn kernels

If you add cheese, you have two options:

  • If you would like your eggs, rich, smooth, and cheese flavored, add the cheese early in the cooking process.  It will melt and disperse through the eggs.
  • If you would like melted nuggets of cheese in your eggs, add 1/4-inch cubes of cheese late in the cooking process.  The cheese will melt in nuggets.  (We prefer the melted nuggets.)

To make perfect eggs, use these helpful tips.

  1. Break the eggs into a bowl and whisk them together before adding them to a hot pan.  The whites and the yolks should be mixed but not over mixed.  There should be some streams of egg whites through the mixture.
  2. Mix your eggs in a glass or stainless bowl.  An aluminum bowl may discolor your eggs and a plastic bowl may contain a residue to taint your eggs.
  3. If desired, add a small amount of milk or cream—no more than 1 1/2 tablespoons per two eggs.  Cream gives your eggs a richer flavor.  Too much liquid makes your eggs watery and bland.
  4. Preheat your pan with a pat of butter.  Your pan should be hot before adding the eggs.  A drop of water in the pan should sizzle.  Don’t scorch the butter.
  5. Cook over low heat.  Do not let the eggs brown.
  6. Do not over-stir your eggs as they cook.  Too much stirring breaks the eggs down into very small particles.
  7. Remove the pan from the heat while the eggs are still soft and moist and turn the eggs out onto a plate or serving dish.
  8. Always serve eggs hot.  Eggs will become tough if they are held over 30 minutes.
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