Swiss Scrambled Eggs

Ingredients · 4 servings

• 28 gButter
• 14 gOlive oil
• 200 gEggs
• 120 gMilk
• 100 gCheese

Equipment

stovetop, mixing bowl, serving plates, skillet, spatula, whisk

Instructions

1. 1
   Prep and pan

   Gather butter, olive oil, eggs, milk, and cheese, and set out a medium skillet, bowl, whisk, and spatula. · 1 min

   What to look for: butter melted or oil shimmering

2. 2
   Heat fats

   Heat the butter and olive oil together in the medium skillet over medium-high heat until melted and shimmering. · 2 min

   What to look for: butter melted and shimmering

3. 3
   Beat eggs

   Beat the eggs with the milk in the bowl until well combined and slightly foamy. · 2 min

   What to look for: pale and foamy

4. 4
   Start scrambling

   Pour the egg mixture into the hot skillet and gently scramble over medium-high heat until the eggs just begin to set. · 3 min

   When it is done: Eggs are partially set with no visible liquid whites.

5. 5
   Melt cheese

   Add the cheese to the eggs and cook briefly, stirring, until the cheese melts and the eggs reach your preferred softness. · 2 min

   When it is done: Eggs are softly set and reach at least 71°C internally.

6. 6
   Plate and serve

   Remove the skillet from the heat, spoon the scrambled eggs onto plates, and serve immediately. · 1 min

   What to look for: soft, creamy eggs plated