It took me a long time to come up with a version of scrambled eggs that I really liked. Eggs are easy and quick but often they can be very disappointing, I’m not fond of rubbery eggs. After many years I discovered the trick to making exceptional scrambled eggs every time. The trick is in the cream cheese. It must be at room temperature or above so it can blend seamlessly into the eggs. This creates a silky texture that makes the eggs irresistibly yummy. It also helps to have an immersion blender or small food processor but an egg whisk will work too. This recipe serves two.
Exceptional Scrambled Eggs
- One ounce cream cheese
- Two eggs
- Tablespoon butter
Either pull out your cream cheese from the refrigerator and bring it to room temperature before starting, or place it in the microwave long enough to make it warm. Then bring your pan up to pancake temperature and melt the butter at the bottom. Blend the cream cheese into the two eggs until it forms a smooth batter with no lumps. When the butter is no longer bubbly, pour the batter into the pan. Scrape the cooked eggs into the middle allowing the runny parts to fill in the gaps. When the eggs will no longer fill empty space in the pan start flipping the eggs to cook the tops. Once solid quickly transfer to plates. I like to eat these with hash browns.