Scrambled eggs is one of those dishes that seems to work for any meal. Sometimes you just want that certain comfort that only scrambled eggs can provide. As a child, scrambled eggs were a regular item. Sometimes, if we’d been running around all day, we would have scrambled eggs and toast as our dinner. I like them best with cheese. As does my one sister. So much that she cannot/will not eat them without cheese!
Step 1: Start with pasture-raised eggs from the farmers market. This recipe serves two people. Three eggs is just the right number for us – not too little and not too much. Don’t have pasture-raised eggs? Use regular eggs but consider trying pasture-raised eggs. They are much more flavorful!
Step 2: Add the milk and use your whisk to mix up the eggs and milk.
Step 3: Grate some cheese. I used about one ounce in this recipe. I love extra sharp cheddar cheese, but any cheese will work – depending on your tastes.
Step 4: Add the cheese, season with salt and pepper and stir well.
Step 5: Melt the butter over medium heat. I used a cast-iron skillet because it was the perfect size – 8 inches.
Step 6: Add the egg mixture.
Step 7: Stir the eggs while cooking, scraping the sides and bottom of the pan.
Step 8: Cook until the eggs are firm, but not dry. Enjoy!
Scrambled eggs is a versatile dish. Sometimes I add a dash of cayenne pepper. Or you could add some salsa. Don’t be afraid to experiment with other herbs and spices.
- 3 pasture-raised eggs
- 2 Tbsp milk
- 1 ounce grated extra sharp cheddar cheese (or cheese of your choice)
- 1 Tbsp butter
- Salt and Pepper to taste
- Crack the eggs into a bowl.
- Add the milk and use your whisk to mix up the eggs and milk.
- Grate the cheese.
- Add the cheese, season with salt and pepper and stir well.
- Melt the butter over medium heat.
- Add egg mixture.
- Stir the eggs while cooking, scraping the sides and bottom of the pan.
- Cook until the eggs are firm, but not dry.