Best Cheeses for Scrambled Eggs
Cheese is a good way to improve a mediocre scramble – heck it’s a good way to improve on anything mediocre – but it can also be used to enhance, not darken. The following delicious cream cheeses work as a good backing vocalist; they focus on the eggs while focusing only on the right points.
Each cheese does a slightly different job, and you should choose yours according to your preference or mood. Accordingly, aim for about a tablespoon of cheese for each cracked egg.
For a delicious taste and creamy texture, use peppercorns.
While I understand that pimento cheese is a spread and not real cheese, that does not change the fact that it is very beneficial when poured into a scrum. The key, however, is not to add it too early, as the cheddar in the pepper cheese can smudge the fat, turning your porridge into a thick little curds porridge. Beat the eggs as usual, then heat a healthy chunk of butter in a nonstick skillet until it starts to foam. Add the eggs and continue to move them around the pan, making large, sweeping strokes with the rubber spatula. When the curd has formed but the eggs still look a little damp, add the peppercorns and continue cooking until the eggs have set, removing them until the cheddar has ruined everything. (Oil oozing from the contraction is a sign that you’ve gone too far.)
For pure decadence, add cream cheese
My stepmother made me scrambled eggs and cream cheese on the morning of my twelfth birthday, so they have a special flavor for them. Even without fond memories, these eggs are decadent. I like to completely emulsify half of the cream cheese and eggs with a hand blender and then beat the rest with a fork, leaving noticeable chunks. Cook in frothy butter over medium heat using large, sweeping motions to create a creamy caramel interspersed with sharp strips of cream cheese. Sprinkle on top with our favorite bagel seasoning for a playful twist .
For an airy, soufflé-like situation, try ricotta or cottage cheese.
As with sous vide eggs , adding ricotta or cottage cheese gives you an airy yet creamy consistency. An immersion blender works best here, as the cottage cheese detected from any of them can feel like a mealy in the mouth. The ricotta adds a subtle, milder flavor, and the curd gives the characteristic flavor. Both require constant stirring while cooking in hot oil to get the soufflé in place, and both are delicious.