Soft Scrambled Eggs With Cheese (Ready in 5 Minutes)

Name: Soft Scrambled Eggs With Cheese (Ready in 5 Minutes)
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Ingredients: 6 eggs (cold); 3 tbsp unsalted butter; salt (to taste); 2 tbsp Boursin Cheese; 2 tbsp fresh chives (finely chopped)

These Soft Scrambled Eggs with Cheese are the ultimate creamy, cheesy brunch addition! Gently cooked over low heat and infused with herby, garlicky Boursin cheese, they’re equal parts cozy and elegant. Serve them with buttered toast, crispy bacon, or avocado for a breakfast that belongs in your favorite café!

White bowl with scrambled eggs, tomatoes on the vine, and sliced cucumber on top. Separate bowls with salt, chives, and eggs on the side.

Why This Recipe Works

You’ll never look at eggs the same way again after trying these soft scrambled eggs with cheese! The cooking method requires a little more attention and finesse than you may be used to, but I promise the rich, creamy results are a total upgrade from your usual morning scramble.

Inspired by Chef Gordon Ramsay’s famous scrambled egg technique, this recipe guarantees soft, velvety-smooth eggs that are perfectly cooked—never rubbery or dry. The secret? A little patience, constant stirring, and finishing with the garlicky deliciousness of Boursin cheese.

The best part? Everything comes together in 5 minutes (and with a short list of ingredients!). Serve your eggs topped with fresh chives and paired with buttered toast or a savory biscuit for a simple yet indulgent start to your day.

2 white bowls with scrambled eggs, sliced cucumber, and tomatoes on the vine.

Ingredients

Cold Eggs: Fresh, high-quality eggs are essential for soft scrambled eggs. Look for farm-fresh eggs (they’ll have that bright orange yolks and rich flavor). Keep them cold until just before cooking for a smoother texture.
Boursin Cheese: This creamy, garlicky cheese is the secret to making rich, indulgent soft scrambled eggs. Let it sit out for 10-15 minutes before mixing it into the eggs.
Butter: Butter creates a velvety base and prevents the eggs from sticking to the pan. Use unsalted butter to control the seasoning of the dish.
Salt: Opt for kosher or flaky sea salt for better control over the seasoning.
Chives: Add a fresh pop of color and a mild onion flavor at the end.

White bowl holding eggs with white cheese in foil and a white bowl with butter, chives, and salt on the side.

Instructions

Add Eggs to a Saucepan: Crack the eggs directly into a non-stick skillet or saucepan. Don’t beat or season them yet! Add the butter and turn the heat to medium.
Begin to Stir: Using a rubber spatula, stir the eggs continuously, scraping the bottom and sides of the pan as you go.
Remove from the Heat: After 30 seconds, take the pan off the heat but keep stirring. Give it 10 seconds to cool, then place it back on the heat. Repeat this process for 3 minutes.
Final Touches: Remove from the heat for a final time and add in the Boursin. Stir everything before lightly seasoning with salt. Plate and garnish with fresh chives, then serve your soft scrambled eggs with toast, a bagel and lox board, in a breakfast bowl, or next to roasted sweet potatoes and sausage!

4 images showing the steps to making scrambled eggs in a white pot with a black spatula

Black spatula stirring a block of cheese into a pot of scrambled eggs

Substitutions & Variations

Eggs: While farm-fresh eggs work best, you can use pasteurized eggs for added safety, especially if cooking for young children or pregnant women.
Boursin Cheese: For a similar creamy texture, substitute Boursin with cream cheese, goat cheese, or mascarpone.
Butter: If you only have regular butter, reduce or omit the added salt completely.
Chives: For a fresh and herbaceous twist, replace chives with parsley, green onions, or dill. If you’re feeling extra spicy, try adding a sprinkle of chili flakes!

Storing & Reheating

These soft scrambled eggs with cheese are best enjoyed fresh, but here’s how to store and reheat them if needed:

Fridge: Store leftover scrambled eggs in an airtight container for up to 2 days. Let them cool completely before refrigerating to prevent condensation.
Freezer: I don’t recommend freezing soft scrambled eggs, as it will significantly alter their creamy texture.
Reheating: Gently reheat the egg mixture in a non-stick pan over low heat, stirring frequently to maintain its soft texture.

Close up of a white bowl with scrambled eggs, sliced cucumber, and tomatoes on the vine.

Expert Tips

Don’t Whisk Before Cooking: Don’t whisk your eggs before adding them to the pan. Instead, crack the eggs straight into the pan.
Stir Constantly: Once they’re in the pan, stir your soft scrambled eggs constantly to help them cook evenly.
Keep the Heat Low: One secret to soft and luscious scrambled eggs is to cook them over very low heat. Patience really pays off in the end with this recipe!
Don’t Overcook: Once you’ve taken the eggs off the heat, mix in a small spoonful of something cold (like cream cheese or more butter) to prevent overcooking. As a bonus, they’ll turn out extra creamy!

FAQs

Are soft scrambled eggs safe to eat?

Two factors could affect the safety of your eggs: the cooking time and storage. Soft scrambled eggs require more attention as they cook, but if you follow my recipe instructions and top tips, your eggs should be safe to eat. Enjoy them immediately and avoid letting them sit at room temperature for too long to prevent bacterial growth.

Why do the eggs need to be cold?

Starting with cold eggs helps control the cooking process, allowing you to achieve that soft, creamy consistency without overcooking them.

Why do I need to season the eggs at the end?

Salting the eggs at the end prevents them from becoming watery during the cooking process, resulting in a creamier, more decadent texture.

There are millions of ways to enjoy eggs in the morning! Try some more of these classics:

If you try these Soft Scrambled Eggs with Cheese, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!