Cheese Scrambled Eggs

These scrambled eggs use liquid egg substitute instead of whole eggs, so you get the same fluffy curds with a fraction of the cholesterol. Diced red and green bell peppers go into the skillet first to soften in margarine, adding a sweet crunch that contrasts with the creamy eggs.

The technique matters here: let the egg mixture sit undisturbed until it starts setting on the bottom, then scatter shredded cheese on top before folding gently. This traps pockets of melted cheese throughout instead of mixing it into a uniform mass.

Stop cooking while the eggs still look slightly wet. They’ll finish setting from residual heat on the plate, and you’ll end up with soft, moist curds instead of dry, rubbery ones.

Chef Tips

• Use sharp cheddar or pepper jack for more flavor impact from a small amount of cheese.
• Don’t stir too early or too often. Fewer, gentler folds give you larger, creamier curds.
• Keep the heat at medium, not high. Egg substitute scorches faster than whole eggs because it lacks the fat buffer from yolks.

Variations

• Southwest style: Add diced jalapeño with the peppers and top with salsa and avocado.
• Herb garden: Fold in fresh chives and a pinch of dill right before plating.
• Whole egg version: Swap the egg substitute for regular eggs if cholesterol isn’t a concern. Use butter instead of margarine for richer flavor.