Make Scrambled Eggs Taste Like A $20 Brunch With This Creamy, Luxurious Cheese

There is no need to secure a brunch reservation when you can create a sumptuous egg dish in the comfort of your own home. Stirred into your scrambled eggs at the right moment, Boursin cheese melts into the tender curds, turning a quick, common breakfast into a rich, velvety special occasion. The best part is it requires very little extra effort to elevate eggs with Boursin, just some understanding, strategy, and timing. 

Boursin is a soft French cheese with a creamy, spreadable texture, wrapped in foil like cream cheese and already seasoned with garlic and fine herbs, so a spoonful adds body and flavor at the same time. Fold it into the eggs toward the end of cooking, while they're still loose enough for the cheese to liquefy through the curds, and the scramble takes on the soft, spoonable consistency of a savory custard. French cooks have long favored softly scrambled eggs, often enriched with butter or cream, and creamy Boursin cheese fits creatively into that tradition.

Low heat and attentive stirring are both crucial to this technique, because you want the fat in the Boursin to incorporate and warm into the eggs so they have a chance to set. As eggs warm, their proteins unfold and begin bonding together, eventually creating the network that turns a liquid egg into a soft-solid curd. High heat speeds that up, producing firmer curds and pushing out more moisture. Slower cooking gives you greater control over the process, while frequent stirring keeps the curds small. Adding Boursin before the eggs completely set lets it soften into the mixture while there's still enough moisture to distribute it throughout.

Make sure you're using the right kind of pan for scrambled eggs.  A nonstick skillet or pan is best, and never use a metal spatula on a nonstick pan. A silicone spatula is an important tool here because the flexible edge allows you to firmly sweep the pan without scratching the nonstick coating.

Melt a knob of butter in the pan over medium low heat, and add the thoroughly beaten eggs when the butter has started to foam, but before it's audibly sizzling. As they begin to thicken, keep a spatula moving across the bottom and sides of the pan, so the forming curds don't sit against the hot surface for too long. Once the eggs have developed some structure, add the Boursin in small chunks, stirring in as the cheese softens to distribute it throughout the scramble without waiting for the eggs to cake up. Take the pan off the burner when the eggs look just slightly wetter than you want them on the plate, since heat retained by the pan and the eggs themselves will continue cooking them after they leave the stove. You're looking for curds that can softly mound on a plate — tender, but not soupy. 

Boursin's original flavor is a delicate garlic and herb, and there are other popular flavors too, but the important thing to remember is that the Boursin has already adding seasoning, so taste the eggs before adding more salt. Freshly cracked pepper or finely chopped chives can be a nice finish, and serving the soft eggs over something like a crispy slice of sourdough toast can provide a nice textural interplay and a vehicle from plate to mouth.