Scrambled eggs are pretty easy to make and taste lovely when finished with salt and pepper. However, one simple ingredient is the secret to turning bland eggs bright—and it’s cream cheese.
If you’re looking for ways to upgrade your morning scrambles, look no further. Melty globs of cream cheese intermingled with your breakfast is a surefire way to add a touch of rich, creamy texture.
Plus, it doesn’t exactly take any fancy measurements—just let your taste buds be your guide. But before we cover how to make them cream cheesy, let’s first talk about achieving the most excellent scrambled eggs.
Before adding cream cheese to your eggs, it’s helpful to first understand (and follow) a few basic fundamentals about the art of the scramble:
- Always buy farm-fresh eggs: According to the Farmers’ Almanac, grocery store eggs are already one or two months old before you even take them home. If you purchase fresh eggs from a local farm or neighbor, you’ll notice a major difference in color, consistency, and flavor.
- Use heavy cream (not milk): While it’s a reliable method for making your batch go a bit further, milk also dilutes the flavor of your eggs. Instead, go for a more full-fat, liquid-like heavy cream. A dash of it will add to the silky-smooth texture and fluff up your eggs when you start whisking.
- The fluff is all in the whip: For really fluffy eggs, be sure to whisk them vigorously in a vertical, circular motion. This is a great way to incorporate air and create fluffy results once they’re cooked.
OXO Good Grips 11-Inch Whisk
The narrow shape is perfect for small bowls of eggs.
- Cook them in butter, not oil: Salted butter will always provide superior flavor over olive oil or any other type of fat. Be sure to also add another pat of butter to your eggs when they’re done for a luscious finish.
- Cook them low and slow: High heat will only overcook your eggs, and all your hard work and whisking will go to waste. Always cook your eggs delicately over low heat and use a scraper spatula to pull them away from your skillet periodically.
OXO Spatula Set
The best tool for delicately pulling eggs from the inside of your skillet is a scraper spatula.
Those are some of the basics, but there are plenty more tips where these came from.
Many folks might argue that eggs don’t need (and even, shouldn’t have) any additional ingredients, including dairy, and we agree to a certain extent. Adding too much of anything—especially milk—causes runny eggs and an undesirable texture.
However, chives, melted cheese, or knobs of salty butter are always welcome in our scrambles. Just don’t go overboard—you want to taste the eggs, too!
One of our all-time favorites is cream cheese because it’s sweet and rich, with just a touch of tang that complements eggs like nothing else. Some recipes call for melting the cream cheese, and then adding it to the raw eggs before cooking.
However, we prefer adding ours right at the end after your eggs are finished cooking. This way, you get a nice balance of natural scrambled eggs with hidden gems of cream cheese.
Finish things off with some chives or crumbly, chopped bacon, and you’ll have a real winner, whether you’re serving your scramble for breakfast, lunch, or even dinner.
Once you achieve the perfect flavor-to-fluff ratio in your scrambled eggs, you can move on to adding some melty globs of cream cheese! It’s a guaranteed way to make your weekend breakfast or brunch a real crowd-pleaser.
All-Clad 10-Inch Skillet
Need a new, reliable skillet? This one will last for decades.
- 1 tablespoon of butter
- 3 large eggs
- 2 tablespoons of heavy cream
- Salt and pepper, to taste
- 1-2 tablespoons of cream cheese
- Crack three large eggs in a bowl, add some heavy cream, and then mix vigorously. Work your whisk in a rounded, up and down motion to incorporate air.
- Add a touch of salt and pepper for additional flavor (optional).
- Place butter in skillet, and turn the heat on Medium-Low.
- After butter is melted, pour egg mixture into skillet and occasionally pull eggs away from sides and bottom of skillet with spatula until evenly cooked eggs. Let gravity and the turning of your eggs pull them apart—avoid overworking or breaking them into small pieces.
- Add some small pats of cream cheese on top of eggs and mix around until it visibly coats them.
- Remove from heat and serve immediately.
If you prefer, you can also serve your eggs on a slice of toasted farmers’ bread and create your own breakfast sandwich.
Eggs are one of the most versatile (and delicious) foods to work with and enjoy. Whether you scramble them like Martha Stewart or pickle them in brine, there are loads of fun ways to enjoy them, so what are you waiting for? Get crackin’!