Blackstone Scrambled Eggs
These creamy scrambled eggs cook up on your outdoor griddle to a perfectly light and fluffy texture. Topped with Cheddar cheese, they're an elevated everyday breakfast staple.
Equipment
- Blackstone griddle (or other large griddle)
Ingredients
- 3 large eggs
- 1 tablespoon half and half
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- Nonstick cooking spray
- ¼ cup shredded Cheddar cheese
Instructions
- Crack the eggs into a medium bowl. Whisk until thoroughly combined.
- Whisk in the half and half and season with salt and pepper.
- Preheat the griddle over medium-low heat. Spray the surface with cooking spray.
- Pour the eggs onto the preheated griddle surface, and working quickly and constantly, use a metal spatula to push the eggs toward the center until they begin to set. Work from all directions to create a mound of eggs in the center.
- Once curds begin to develop, sprinkle most of the cheese over the top, reserving a little for serving. Continue scraping and pushing the egg curds until they are light and fluffy and just set. The cheese should be mostly melted.
- Scoop the eggs onto a plate and sprinkle with the remaining cheese before serving.
Notes
- Keep it contained--If you have a silicone ring, place it on the griddle before adding your eggs to help contain the spread just until the eggs begin to set.
- Preheat--Let your griddle heat up before adding the eggs. They'll set more quickly and run less.
Nutrition
Serving: 0.5recipeCalories: 174kcalCarbohydrates: 1gProtein: 13gFat: 13gCholesterol: 297mgSodium: 487mgSugar: 1g
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