Fluffy Scrambled Eggs with Cream Cheese Recipe

Tired of the same old breakfast routine? The recipe involves cream cheese added to scrambled eggs to give an old-time favourite a new twist. It’s a game-changer.

The inclusion of cream cheese to scrambled eggs would turn it into a rich, luxurious and utterly satisfying foodstuff. This simple trick creates the fluffiest, most decadent eggs you’ve ever had.

This scrambled eggs with cream cheese recipe is perfect for a lazy weekend brunch or a quick weekday breakfast. It tastes like gourmet food but is ready in a matter of minutes.

Why You’ll Love This Recipe

This dish is more than just a breakfast; it’s an experience. The cream cheese falls into the eggs, giving them little, creamy pockets to bite into that makes each bite perfectly delectable.

One of the things you will love is that this meal went together so simply with few ingredients. It’s a fantastic way to make your morning feel a little more special without any extra fuss.

Ingredients You’ll Need

Here is what you will need to make these creamy scrambled eggs and cream cheese. For the best results, use high-quality, fresh ingredients.

• Large Eggs: 4
• Full-Fat Cream Cheese: 2 ounces, cubed
• Unsalted Butter: 1 tablespoon
• Whole Milk or Heavy Cream: 2 tablespoons
• Salt: 1/4 teaspoon, or to taste
• Black Pepper: 1/8 teaspoon, or to taste
• Fresh Chives: 1 tablespoon, finely chopped

How to Make Scrambled Eggs with Cream Cheese

Do one or more of these easy steps to get the best fluffy eggs in every piece. The trick is to cook them on low and slow so that they will turn out that creamy consistency.

Serving Size: Serves 2

Instructions

1. WHISK in the eggs, milk, salt, and pepper in a medium bowl until the mixture becomes smooth and a little frothy. Be careful not to over-mix.
2. Melt the butter in a frying pan on medium-low heat. Rotate the pan so the surface is able to receive the coating.
3. POUR the egg mixture into the heated skillet. Allow the eggs to rest in this manner around 30 seconds until the edges are just starting to firm.
4. Use a rubber spatula to push the eggs from the side of the pan to the centre. Continue this process, creating large, soft curds.
5. At this point, add the cubed cream cheese to the skillet, when the eggs are half-cooked, but still are quite wet.
6. FOLD the cream cheese into the eggs gently. Cook further 1-2 minutes, or until the eggs are done the way you like and the cheese is slightly melted.
7. REMOVE the skillet from the heat. If using, stir in the fresh chives. Serve your delicious scramble eggs with cream cheese immediately.

Tips & Tricks for Perfect Scrambled Eggs

Want to ensure your eggs are flawless? Here are some pro tips that will help you to master this recipe.

• Use Cold Ingredients: To make it as creamy as possible, use cold, cubed cream cheese. Blending it in cold will ensure that it will be incorporated at a slower pace to produce different pockets of creaminess as opposed to being absorbed in the eggs.
• Low and Slow: The trick to fluffy tender scrambled eggs is to cook it slowly with low heat. An inappropriate heating time will make them tough and rubbery. Patience is key.
• Don’t Overcook: Remember to remove the eggs from the heat when they are slightly underdone. They will keep on cooking using the pan heat.
• Add Fresh Herbs: Nothing safe-guards a dish like fresh herbs. Scrambled eggs with chives is a classic combination, but dill or parsley also work wonderfully.

A Breakfast Worth Waking Up For

This scrambled eggs with cream cheese recipe is a simple yet elegant dish that will transform your breakfast. It’s creamy, flavorful, and incredibly easy to make.

We hope you will/can also give this recipe a go one day and enjoy it as much as us. It is bound to be one of your new favorites. Let us know what you think in the comments below!

Frequently Asked Questions (FAQ)

Serves: 2 Prep Time: 5 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 304 Calories per serving 26 grams fat per serving

Rating: 5.0/5

( 1 voted )

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Ingredients

• Large Eggs: 4

• Full-Fat Cream Cheese: 2 ounces, cubed

• Unsalted Butter: 1 tablespoon

• Whole Milk or Heavy Cream: 2 tablespoons

• Salt: 1/4 teaspoon, or to taste

• Black Pepper: 1/8 teaspoon, or to taste

• Fresh Chives: 1 tablespoon, finely chopped

Instructions

1. WHISK in the eggs, milk, salt, and pepper in a medium bowl until the mixture becomes smooth and a little frothy. Be careful not to over-mix.

2. Melt the butter in a frying pan on medium-low heat. Rotate the pan so the surface is able to receive the coating.

3. POUR the egg mixture into the heated skillet. Allow the eggs to rest in this manner around 30 seconds until the edges are just starting to firm.

4. Use a rubber spatula to push the eggs from the side of the pan to the centre. Continue this process, creating large, soft curds.

5. At this point, add the cubed cream cheese to the skillet, when the eggs are half-cooked, but still are quite wet.

6. FOLD the cream cheese into the eggs gently. Cook further 1-2 minutes, or until the eggs are done the way you like and the cheese is slightly melted.

7. REMOVE the skillet from the heat. If using, stir in the fresh chives. Serve your delicious scramble eggs with cream cheese immediately.

 

Notes

• Use Cold Ingredients: To make it as creamy as possible, use cold, cubed cream cheese. Blending it in cold will ensure that it will be incorporated at a slower pace to produce different pockets of creaminess as opposed to being absorbed in the eggs.

• Low and Slow: The trick to fluffy tender scrambled eggs is to cook it slowly with low heat. An inappropriate heating time will make them tough and rubbery. Patience is key.

• Don't Overcook: Remember to remove the eggs from the heat when they are slightly underdone. They will keep on cooking using the pan heat.

• Add Fresh Herbs: Nothing safe-guards a dish like fresh herbs. Scrambled eggs with chives is a classic combination, but dill or parsley also work wonderfully.