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Old Cheddar Scrambled Eggs with Green Onions

When scrambled eggs are cooked slowly over gentle heat, they become creamy and tender.  Adding old cheddar and green onion, just before the eggs are done, makes this recipe my all-time favourite scrambled eggs.

These Old Cheddar Scrambled Eggs with Green Onions are amazing on their own or you can try them with: a side of toast (for an easy dinner); on a breakfast sandwich with tomato, bacon, lettuce and mayo; or stuffed into burritos!

cheesy scrambled eggs

Old Cheddar Scrambled Eggs with Green Onions

Total Time: 10 minutes

Old Cheddar Scrambled Eggs with Green Onions


6 eggs
2 tablespoons water (or cream, milk)
1 tablespoon butter
½ cup grated extra old cheddar cheese
1 to 2 green onions, finely chopped


  1. Whisk together eggs, water, and a pinch of salt and pepper.
  2. Melt butter in a nonstick frying pan over medium-low heat.
  3. Add egg mixture, and using a rubber spatula, constantly scrape along the bottom of the frying pan until eggs are half way cooked. Add cheese and green onion; cook and stir until are almost done; remove from heat and serve.

The key to foolproof scrambled eggs: take them off the heat just before you think they’re done – the heat left in the eggs will gently cook them to perfect doneness.

Scrambled Egg Tips:

  • Have patience.  Low and slow cooking = tender and creamy scrambled eggs.
  • Scrambled eggs are finished cooking when you think they’re almost done.  As you remove the pan from the element, they’ll continue to cook with the leftover heat.
  • Water, cream, or milk are added to eggs to help slow down the cooking, this helps to protect them from over cooking.