To appreciate top-flight scrambled eggs is to know the power of subtle contrast. The soft curds delight the teeth while rich custard woos the tongue. Too much of one or the other, and a scramble flattens into monotone. Few ingredients can bring something new to the party without changing the vibe entirely, and cream cheese is a notable exception. Its light tang stands out against the richness, while its creamy density counters the fluffy curds. The white color also layers beautifully with the eggy yellow.
As with most simple dishes, this one depends on technique and attention to detail. The eggs cook quickly, so read through and visualize before you begin. Imagine the final moments of cooking happening on the plate as the last of the raw egg gently steams in the heat of the curds.
When cooking for larger groups, scale up as you see fit. The more egg you have, the wider the pan you’ll want to use in order to cook the eggs properly with the right balance of textures. The amount of cream cheese is only a suggestion — prepare according to your tastes.
- 4 large eggs
- 2 ounces full-fat cream cheese (divided into ½ inch cubes and chilled well)
- 2 tablespoons unsalted butter
- 2 teaspoons fresh chives, finely chopped
- Kosher salt and fresh ground pepper to taste
Steps to Make It
- Gather all ingredients.
- Crack the eggs into a large bowl and beat vigorously with a wire whisk until foamy.
- Add the chunks of cream cheese to the beaten eggs.
- If you want to serve anything with the eggs, like buttered toast or fruit, plate it now so that you can serve the eggs straight from the pan.
- Add the butter to a large non-stick pan and put the pan over 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 and next time add them sooner.
- Wait a few seconds for egg on the surface of the pan to begin coagulating, then scrape the bottom of the pan with the spatula to lift up the just-cooked egg and allow raw egg to flow onto the hot surface.
- When about one half to three-quarters 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, then transfer the eggs to a plate.
- Top with the sliced chives and salt and pepper to taste, and serve immediately.