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Creamy & Cheesy Scrambled Eggs

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“3 large eggs 1 pinch of kosher salt 1 grind of black pepper 3 tablespoons whole milk 2 teaspoons of parsley or green onions sprinkling of shredded cheese”

Ingredients Nutrition


  1. Whisk the eggs, salt, black pepper, and milk until light and foamy in a separate bowl.
  2. Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
  3. Stir slowly with a spatula. As soon as big soft lumps of eggs begin to form, drop the heat to low and shift from stirring to folding over while gently shaking the pan with the other hand. Add the sprinkled of shredded cheese, folding over once again to incorporate.
  4. As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
  5. Sprinkle with herbs of your choice.

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