For those of you who know me, you most likely have heard me rave about scrambled eggs with cream cheese and if you’re lucky, I’ve made you try it! Most people have been skeptical of this combination of ingredients, but if they’re adventurous enough to try it, they change their minds and agree cream cheese was essentially made for eggs. Like ketchup and french fries! After you try this out, I predict you might have a hard time returning to plain scrambled eggs and need to have a constant supply of cream cheese in your fridge.
You might ask, how does cream cheese make eggs so much better? Well, the cream cheese lends a slight tangy flavor to your eggs, making them more flavorful, with a creamier texture. Aside from the proportions (listed below), the key to perfect eggs is also how you cook them. As you will read below, the trick to creamy, cooked through eggs (without being overcooked) is cooking on a very low light and stirring pretty much constantly with a kind of folding motion. Make sure you spread out the cream cheese so it is evenly incorporated throughout and there are no small chunks. Sometimes it’s hard to distinguish the cream cheese from the egg white. If you notice any light brown spots, the eggs are overcooked. So as soon as the eggs achieve that creamy, homogenous, light yellow appearance without being watery, immediately remove them from the pan to the plate. Even when you turn the burner off, the eggs will keep cooking due to the heat of the pan.
Another ingredient I also love to put in my eggs to switch things up a bit is ricotta cheese. Particularly the kind you find at your local farmer’s market or farm stand. Ricotta also enhances the flavor and creaminess of your eggs, but makes the eggs a bit lighter and fluffier than cream cheese does. I use the same proportion of ricotta as I do cream cheese.
I highly recommend you try this recipe if you like eggs. Of course everyone is different in their preferences, so please experiment with proportions and cooking style to achieve your perfect flavor and texture! And as always, I’d love to hear how your creations turn out and any questions or comments you might have!
Scrambled Eggs with Cream Cheese
*I am listing the ingredients for 1 egg but you can double/triple/quadruple this recipe
1 extra-large or large egg
3 small pinches of table salt
fresh ground pepper to taste
splash of milk or water (approximately 1/2 – 1 tsp)
1/2 TBP cream cheese (I like using the whipped kind- it’s easier to stir in), (or ricotta cheese)
butter for pan
1. Crack egg(s) into a cup. Add salt, pepper, and milk or water. Scramble lightly with a fork.
2. Place a pinch of butter (doesn’t take much) into a small non-stick frying pan and turn on heat to low.
3. Spread out butter with heat-proof spatula so that it is evenly coated on pan.
4. Pour egg(s) into pan; then add cream cheese in little chunks, stirring quickly to spread throughout eggs. Cream cheese will melt fairly quickly. Continue stirring eggs, using a folding motion. When you see that eggs are no longer liquidy and almost cooked through, turn off the heat and immediately transfer to a plate. If you see any brown spots, this means eggs are probably overcooked. Although cooking over a very low light takes a bit longer, it helps prevent the eggs becoming overcooked and also helps even cooking and creaminess. This process should not take long, only a few minutes, depending on your stove. My stove gets hot quickly, so from the time I pour the eggs in to the time I remove them, it’s probably about 2 minutes or less.
5. Eat with your favorite breakfast accompaniment! Mine is a toasted homemade muffin or slice of quick bread that I’ve posted on this blog 🙂