Scrambled Eggs With Cream Cheese Recipe

By
Pete Scherer
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Pete Scherer
Pete Scherer is a cook and baker with a decade of experience across many facets of the Southern California food scene.
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Updated on 12/21/22
Scrambled eggs with cream cheese on a plate with toast and fresh fruit

The Spruce Eats / Pete Scherer

Prep: 15 mins
Cook: 2 mins
Total: 17 mins
Servings: 2 servings
Nutrition Facts (per serving)
348 Calories
31g Fat
3g Carbs
15g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 348
% Daily Value*
Total Fat 31g 40%
Saturated Fat 16g 80%
Cholesterol 431mg 144%
Sodium 390mg 17%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 15g
Vitamin C 1mg 3%
Calcium 94mg 7%
Iron 2mg 11%
Potassium 199mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The best scrambled eggs have a subtle contrast between the soft curds and rich custard. There are a few ingredients that can contribute to this, and cream cheese is one of them. Its light tang stands out against the richness, while its creamy density counters the fluffy curds. The white color also layers beautifully with the yellow of the eggs.

As with most simple dishes, this one depends on technique and attention to detail. Since the eggs cook quickly, it's best to read through the recipe before you begin. And the amount of cream cheese here is only a suggestion, so add according to your tastes. When cooking for larger groups, scale up as you see fit; just keep in mind the more eggs you have, the wider the pan you’ll want to use in order to cook the eggs properly with the right balance of textures.

Ingredients

  • 4 large eggs

  • 2 ounces full-fat cream cheese, divided into 1/2-inch cubes and chilled well

  • 2 tablespoons unsalted butter

  • 2 teaspoons finely chopped fresh chives

  • Kosher salt, to taste

  • Freshly ground pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Crack the eggs into a large bowl and beat vigorously with a wire whisk until foamy.

  3. Add the chunks of cream cheese to the beaten eggs.

  4. Add the butter to a large nonstick pan and place over medium-high heat. Have a rubber or silicone spatula ready.

  5. 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.

  6. 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.

  7. 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.

  8. Continue gently shifting the eggs around until the last of the raw egg has almost thickened into a sauce-like texture.

  9. Immediately transfer the eggs to plates and top with the chives and salt and pepper to taste.

Why Should the Cream Cheese Be Cold?

By adding cold chunks of cream cheese, it will cook more slowly, hold its shape, and won't melt and spread too much throughout the eggs. This way, you achieve that contrast of texture between the eggs and cream cheese.