These creamy Goat Cheese Scrambled Eggs (chèvre eggs) are soft, fluffy, and full of flavor. Seasoned simply with some fresh herbs, salt, and pepper, you won't believe how easy they are to make. So say goodbye to boring scrambled eggs, and elevate your breakfast today.
Scrambled eggs are truly one of those breakfast staples that everyone has an opinion about. Whether you like them well done, or soft and creamy (like me), they can stand an upgrade now and then.
Adding goat cheese (chèvre) to your scrambled eggs is the most adult thing you will do today. I promise, after making this recipe, you can go back to putting ketchup on your eggs- I won't tell. But I don't think you will. And here is why...
Goat cheese gives scrambled eggs a slight bit of tangy richness and creaminess. The goat cheese gets added just as the eggs are finished cooking, melting into the eggs. So say goodbye to dry, rubbery eggs, and cheese it up!
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What is the difference between goat cheese and chèvre?
"Chèvre" and "goat cheese" are terms often used interchangeably, but there can be some subtle differences between the two. Goat cheese is a broader term that usually means any cheese made from goat's milk. Chèvre is a French term, meaning "goat", and points to cheese, specifically made from goat's milk.
What does goat cheese taste like?
Goat cheese has a distinctive taste that sets it apart from cow's milk cheese. The taste will depend on the region it is from, as well as the methods used in its production. Overall, goat cheese, or chèvre, has a mild, creamy taste with a crisp finish.
Because of its creamy texture, goat cheese melts beautifully. It pairs wonderfully with salads, pizza, and pasta and can be used in cheese boards for spreading. You may also come across it fried, whipped, crumbled, or flavored.
Ingredients
Here is what you will need to make these creamy goat cheese eggs.
- Eggs- I use large eggs.
- Goat cheese or chèvre- Look for goat cheese in log form. These are much creamier than goat cheese already sold in crumbles.
- Fresh herbs-Choose fresh herbs such as chives, parsley, chervil, tarragon or dill for the best taste.
- Butter- For cooking the eggs. I use unsalted butter, so I can season the eggs myself.
- Salt and pepper- For seasoning.
Equipment
You will need a non-stick grill or pan and a silicone spatula. Make sure your pan is non-stick, as sticky eggs are the worst to clean!
How to make scrambled eggs with goat cheese
Use this visual guide to help you master scrambled goat cheese eggs. The full instructions are located in the recipe.
In a small bowl, whisk the eggs and salt vigorously until no whites remain.
Heat a small non-stick skillet over medium-low heat. Add butter and heat until foamy.
Pour the eggs into the skillet.
With a silicone spatula, slide the eggs back and forth across the pan. Adjust the pan to low if needed.
Continue sliding the spatula from side to side, slowly cooking the eggs.
When the eggs are almost set, and little liquid remains, add the goat cheese and stir into incorporated. Immediately remove the eggs from the heat.
Season with additional salt, pepper, and fresh herbs.
📝Expert tips for scrambled eggs
- Keep the heat to low or medium-low. Having the heat too high will scorch the eggs causing them to become dry and rubbery.
- Don't walk away from your pan once the eggs are added. The cooking process will go quickly and you don't want them overcooked.
- Use a silicone spatula for best results. Stir often and slowly, scraping the spatula across the pan, multiple times in all directions. This will help form the curds. Stir more often for small curds, using the spatula to break up the eggs. Create longer strokes with a spatula for larger curds.
- Once the eggs are mostly cooked, but still have a few traces of liquid, add the cheese. Then turn off the heat. The residual heat from the pan will continue to cook the eggs.
- Season eggs after removing them from heat.
Serving suggestions
- Toast: The best pairing- a side of buttered or jam toast.
- Fresh fruit: Slice up a cup of your favorite fruit.
- Bacon: Want to go all out? Serve eggs with a side of delicious candied bacon. It's called bacon and eggs after all!
- Salad: To keep it light, serve scrambled eggs with a side salad like this peach burrata salad.
Storage
Scrambled eggs are best eaten right away. If you happen to have any scrambled eggs left over, you can store them in the refrigerator for up to 3 days. To reheat, microwave the eggs for 20-30 seconds until heated through, or gently reheat on the stove.
FAQ
Milk is optional when scrambling eggs, as it is believed to help the eggs maintain moisture. However, the addition of goat cheese will keep the eggs from becoming too dry.
Egg-cellent pairings
These sides pair perfectly with a serving of scrambled eggs.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Goat Cheese Scrambled Eggs
Equipment
- non stick pan or griddle
- silicone spatula
Ingredients
- 2 large eggs
- 2 tablespoon goat cheese (log version)
- ¼ teaspoon Kosher or fine sea salt
- ⅛ teaspoon fresh ground pepper
- 1 tablespoon butter
- 1-2 teaspoon fresh chopped herbs such as chives, parsley, or tarragon
Instructions
- In a small bowl, whisk the eggs and salt vigorously until no egg whites remain.2 large eggs, ¼ teaspoon Kosher or fine sea salt
- Heat a small non-stick skillet over medium-low heat. Add butter and cook until it starts to foam.1 tablespoon butter
- Add the eggs. With a silicone spatula gently push the eggs from side to side, across the pan, to start forming curds. Slowly, but continuously move the spatula in all directions, until the eggs begin to set. You can lower the heat to low if they are cooking too fast. When the eggs are just about set, and a few traces of liquid remain, crumble in the goat cheese. Give it a final stir and remove from the heat.2 tablespoon goat cheese (log version)
- Season with pepper and additional salt if needed. Sprinkle the fresh herbs over the top. Serve immediately.⅛ teaspoon fresh ground pepper, 1-2 teaspoon fresh chopped herbs such as chives, parsley, or tarragon
Notes
- Keep the heat to low or medium-low. Having the heat too high will scorch the eggs causing them to become dry and rubbery.
- Don't walk away from your pan once the eggs are added. The cooking process will go quickly and you don't want them overcooked.
- Use a silicone spatula for best results. Stir often and slowly, scraping the spatula across the pan, multiple times in all directions. This will help form the curds. Stir more often for small curds, using the spatula to break up the eggs. Create longer strokes with a spatula for larger curds.
- Once the eggs are mostly cooked, but still have a few traces of liquid, add the cheese. Then turn off the heat. The residual heat from the pan will continue to cook the eggs.
- Season eggs after removing them from heat.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Anne O says
Eggs are a daily staple in my house- the goat cheese eggs were a hit even with a picky 16 year old! i used a dot of EVOO instead of the butter and they came out great! ( but butter is the best always!)
Awesome with toasted everything bagel !!