Scrambled Eggs With Cream Cheese Recipe

Prep: 8 mins

Cook: 2 mins

Total: 10 mins

Servings: 2 servings

Yield: 1 3/4 cups

The best scrambled eggs have a subtle contrast between soft curds and rich custard. A few ingredients can contribute to this, and cream cheese is one of them. Its light tang stands out against the richness, while its creamy density counters the fluffy curds. The white color also layers beautifully with the yellow of the eggs.

As with most simple dishes, this depends on technique and attention to detail. Since the eggs cook quickly, it's best to read through the recipe before you begin. And the amount of cream cheese here is only a suggestion, so add according to your tastes. When cooking for larger groups, scale up as you see fit; the more eggs you have, the wider the pan you’ll want to use to cook the eggs properly with the right balance.

Why Should the Cream Cheese Be Cold?

Adding cold chunks of cream cheese, the eggs will cook more slowly, hold their shape, and won't melt or spread too much throughout the eggs. This way, you achieve that contrast of texture between the eggs and cream cheese.

Tips for Making Scrambled Eggs With Cream Cheese

Eggs cook quickly — The eggs cook quickly, so don't leave them—be ready to remove the pan from the heat when the curds are only 1/2 to 3/4 formed. Have plates and sides ready and serve the hot scrambled eggs immediately.
Whisk until frothy — Whisking until the eggs are frothy introduces air and yields a lighter, fluffier texture.

«Cream cheese and eggs—I didn’t know what I was missing! These scrambled eggs with cream cheese were soft, creamy, buttery, and delicious. Make sure you remove the eggs from the heat when the curds are no more than 3/4 formed, then gently stir as directed. You’re in for a treat!» —Diana Rattray

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Ingredients

4 large eggs
2 ounces full-fat cream cheese, divided into 1/2-inch cubes and chilled well
2 tablespoons unsalted butter
2 teaspoons finely chopped fresh chives
Fine salt, to taste
Freshly ground pepper, to taste

Steps to Make It

Gather the ingredients.
Crack 3 large eggs into a large bowl and beat vigorously with a wire whisk until foamy.
Add 2 ounces full-fat cream cheese (divided into 1/2-inch cubes, chilled well) to the beaten eggs.
Add 2 tablespoons unsalted butter to a large nonstick skillet and heat over medium-high heat. Have a rubber or silicone spatula ready.
When the butter just begins to foam, add the egg mixture. If you hear a sizzle when the eggs hit the pan, the pan is too hot; reduce the heat.
Wait a few seconds for the egg on the surface of the pan to begin coagulating, then scrape the bottom of the pan with the spatula to lift the just-cooked egg and allow the raw egg to flow onto the hot surface.
When about 1/2 to 3/4 of the egg has coagulated into curds, remove the pan from the heat while continuing to shift the eggs around with the spatula. At this point, pay some attention to the distribution of the cream cheese, spreading it slightly with the spatula.
Continue gently shifting the eggs around until the last of the raw egg has almost thickened into a sauce-like texture.
Immediately transfer the eggs to plates and top with 2 teaspoons finely chopped fresh chives and fine salt and freshly ground pepper to taste.

How To Store and Reheat Leftovers

If you have leftovers, refrigerate them in an airtight container and enjoy them within 3 days.
To reheat scrambled eggs, add a teaspoon of butter to the skillet and place it over low heat. Add the eggs and drizzle them with a bit of water. Cook, tossing and turning, until hot, about 2 minutes.

Feeling Adventurous? Try This:

Add some carbs — Serve the eggs with toast, English muffins, croissants, or biscuits. Or make a sandwich with them.
Add some protein — Add a side of crisp cooked bacon, sausage, ham, or smoked salmon.
Pair with fruits — Fresh blueberries, grapes, melon, citrus, and strawberries are all excellent choices for a refreshing flavor.
Pair with potatoes — Home fries or hash browns add texture and flavor to any breakfast.
Pair with veggies — Juicy fresh tomatoes complement the soft, creamy eggs, or serve them with a side of sautéed mushrooms or spinach, fresh salsa, or slices of avocado.

Nutrition Facts
Servings: 2
Amount per serving
Calories	348
% Daily Value*
Total Fat 31g	40%
Saturated Fat 16g	80%
Cholesterol 431mg	144%
Sodium 390mg	17%
Total Carbohydrate 3g	1%
Dietary Fiber 0g	1%
Total Sugars 1g
Protein 15g
Vitamin C 1mg	3%
Calcium 94mg	7%
Iron 2mg	11%
Potassium 199mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.