Creamy Scrambled Eggs with Butter and Requeijão

Ingredients

• 4 large eggs
• 2 tablespoons butter (approx. 30 g)
• 3 tablespoons requeijão (Brazilian creamy cheese spread) (approx. 60 g)
• 2 tablespoons whole milk (30 ml) — optional for extra creaminess
• 1/2 teaspoon salt (adjust to taste)
• Pinch of freshly ground black pepper
• 1 tablespoon chopped green onion (scallion) to finish

Instructions

1. Crack the eggs into a medium bowl, add the salt, pepper and milk. Beat with a fork just until slightly combined — no need to aerate.
2. Stir 2 tablespoons of the requeijão into the egg mixture until well incorporated.
3. Heat a nonstick skillet over low heat and melt 1 tablespoon of butter, spreading it over the pan.
4. Pour the egg mixture into the hot pan (low heat). Let it set for a few seconds, then begin stirring slowly with a spatula, scraping the bottom.
5. Keep stirring in gentle, steady motions, removing the pan from the heat when the eggs are almost done (the texture should be moist and glossy).
6. Add the remaining tablespoon of butter and the extra tablespoon of requeijão off the heat and mix quickly to emulsify and maximize creaminess.
7. Serve immediately, sprinkling the chopped green onion on top.

Tips

• Always cook on low heat to prevent the eggs from becoming dry or rubbery.
• Remove the eggs from the heat slightly before your desired doneness; residual heat will finish cooking them.
• Use a flavorful butter for a richer result; requeijão can be full-fat or light depending on preference.

Variations

• Stir in 2 tablespoons grated cheese (mozzarella or Minas cheese) at the end for an even creamier finish.
• Mix 1 tablespoon chopped fresh herbs (parsley or green onion) for extra aroma.
• Add diced ham or turkey breast browned in the butter before pouring in the eggs for a heartier version.

FAQ