Cheesy Scrambled Eggs

I hope you had a good week.  My musings for the week involved doors.  An open door welcoming you in, or stepping out from, holds opportunities.  An experience to see or learn something new or different.

photo exhibition in Maputo

Some doors make us wonder … what is on the other side?  Should I attempt to open it?

railway station in Maputo

Or should i just stay where I am?  Where I am comfortable …..

a campsite on Lake Malawi

What opportunities, lessons, joys, experiences await, if I step out of my comfort zone and take that leap of faith …

Or better yet, to rephrase Ralph Waldo Emerson, what if I can be an opener of doors for others …

a friend’s house in Swaziland

But before we step outside, a good breakfast would be in order.  So, how to make scrambled eggs even better.

It’s simple really.  Just add some grated cheese halfway through as the eggs are cooking.  Not while whisking the eggs but rather when you are halfway into cooking.

Overcooked scrambled eggs are dry and crumbly.  These should be creamy, almost custard-y (is that a word?).


Perfectly Scrambled Eggs


  • 2 eggs
  • 1 Tablespoon milk (or water)
  • 1 tablespoon of grated cheese
  • butter or margarine
  • salt and pepper for seasoning
  • chillies or chives (optional)


Grate the cheese, and chop the chillies or chives.

Beat the two eggs and add a pinch of salt and 1 Tablespoon of milk. It is well beaten when the fork or whisk is lifted, the eggs drips down to the bowl in one fluid motion (not lumpy).

Heat your pan on low heat and gently melt the butter.  Grind some black pepper over the butter.  Pour the eggs into the pan – there shouldn’t be a hot sizzling sound.

As the eggs begins to set at the bottom and side, start stirring.  Quickly and lightly, continue scrambling the eggs for about half a minute.

Add the tablespoon of grated cheese.  The cheese melts as the eggs cook.  Scramble for another few seconds.

Serve immediately garnished with chopped chillies or chives.


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