Cream Cheese Scrambled Eggs Recipes

BEST SCRAMBLED EGGS

Steps:

• Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream.
• Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.

CREAM CHEESE SCRAMBLED EGGS (KETO)

Steps:

• Gently whisk the eggs together. Whisk in the cream cheese and milk until mixed. It's ok if there are small bits of cream cheese pieces still.
• Heat the butter in a small non-stick skillet on medium heat. When the butter has melted, add in the chives. Cook for about 20 seconds, but do not let the butter burn (otherwise your eggs will turn color).
• Slowly, pour in the eggs and allow it to sit, undisturbed, for about 30 seconds. Gently using a spatula, lift and fold the eggs and give them a gentle stir. Let sit again for about 30 seconds and give it a gentle stir again. Repeat until the eggs are just cooked.
• Serve warm.

CREAM CHEESE SCRAMBLED EGGS

Steps:

• In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon-pepper and salt. Stir in bacon. , In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set.

CREAM CHEESE SCRAMBLED EGGS

Steps:

• Crack all the eggs into a bowl,add milk, and wisk until smooth.
• Heat ungreased frying pan on stove.
• Pour egg mixture into frying pan.
• Stir occasionally on high heat until eggs are cooked 2/3 the way.
• Add cheeses (cream cheese included) salt, and pepper.
• Cook until consistancy desired.
• Serve and enjoy!

SCRAMBLED EGGS WITH CREAM CHEESE RECIPE

Steps:

• Gather the 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.
• Add the butter to a large nonstick pan and place over medium-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.
• Wait a few seconds for the 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 the raw egg to flow onto the hot surface.
• When about 1/2 to 3/4 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.
• Immediately transfer the eggs to plates and top with the chives and salt and pepper to taste.

SOFT AND CREAMY SCRAMBLED EGGS

Steps:

• Melt the butter in a medium non-stick pan over medium-low heat.
• Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
• When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
• Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
• When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).

CREAMY CURRIED SCRAMBLED EGGS

Steps:

• Melt the ghee in a skillet over medium-low heat. Stir in the shallots, and cook until the shallots begin to soften, about 3 minutes. Season with the curry powder, and cook 5 minutes more. Add the tablespoon of water if needed to keep the shallots from burning.
• Meanwhile, place the cream cheese into a microwave-safe bowl, and cook in the microwave until the cream cheese is fairly soft, about 30 seconds on High. Whisk in the eggs and Dijon mustard until the cream cheese is mostly mixed in (a few lumps are fine). Stir the egg mixture into the skillet with the shallots, and cook slowly, stirring occasionally, until the eggs have firmed. They will still be softer than normal scrambled eggs because of the cream cheese. Season to taste with salt and pepper just as the eggs are ready to come out of the pan.

FLUFFY CREAM CHEESE EGGS

Steps:

• In a small bowl, beat cream cheese & half-and-half until smooth.
• Beat in the eggs, Parmesan cheese & lemon pepper, then stir in the bacon bits.
• In a large skillet, melt butter, then add egg mixture.
• Cook & stir over medium heat until eggs are completely set.

CREAM CHEESE AND SCALLION SCRAMBLED EGGS

Steps:

• In a medium non-stick skillet cook the scallions in the butter over moderate heat, stirring occasionally, until soft. In a bowl whisk together the eggs, cream cheese and salt and pepper. Pour the mixture into the skillet and cook over moderately low heat, stirring, or until cooked. Transfer to a serving plate and sprinkle with the chives or scallions.

CREAM CHEESE AND CHIVE SCRAMBLED EGGS

Steps:

• In a bowl whisk together the eggs, the cream cheese, 2 tablespoons of the chives, and salt and pepper to taste. In a large heavy skillet melt the butter over moderate heat, add the egg mixture, and cook it, stirring, for 6 to 8 minutes, or until the eggs are cooked through. Serve the eggs sprinkled with the additional chives.