The Best Scrambled Eggs Ever
Scrambled eggs should be simple, but somehow they often end up dry, rubbery, or just plain boring. After years of tweaking and testing, I finally found the trick to getting them perfect every single time — cream cheese. A small amount makes all the difference, melting into the eggs and turning them into a velvety, luxurious breakfast you will crave.
Once you’ve tried your scrambled eggs with a touch of cream cheese, you’ll never want them any other way. Whether you are making a quick breakfast for yourself or treating your family to a slow weekend brunch, Scrambled Eggs with Cream Cheese are about to become your new go-to.
Don’t forget you can scale this recipe up! It’ll feed 2 people as it is, but you can double or triple this recipe easily.
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Ingredients
- Eggs – Or extra large eggs will work, too.
- Egg yolks – Save the egg whites for another recipe. I pop them into an ice cube tray and freeze them.
- Heavy cream – You can use half and half or even milk.
- Cream cheese – Softened.
- Butter – I cook with salted butter, but you can use unsalted. Just season the eggs before serving.
- Chives – Finely chopped. Chives and eggs go hand-in-hand, but you could add a bit of chopped parsley or even some thinly sliced green onion tops (the dark green part) instead of chives. It all works!
- Salt and pepper – To taste.
How To Make Scrambled Eggs
- Combine the eggs, egg yolks (if using), heavy cream, and cream cheese in a medium bowl. Let the mixture sit at room temperature for 15-20 minutes so the ingredients warm up slightly.
- Whisk the eggs, heavy cream, and cream cheese together thoroughly. It is fine if the cream cheese stays a little chunky; it will melt beautifully as the eggs cook.
- Heat a nonstick skillet over medium heat. Add the butter and let it melt, tilting the pan to coat the bottom evenly.
- Pour the egg mixture into the pan once the butter is fully melted and starting to foam.
- Stir the eggs gently with a rubber or silicone spatula. Sweep along the bottom and sides of the pan, moving cooked portions aside so the uncooked eggs can reach the heat.
- Adjust the skillet to low heat if the eggs are cooking too quickly or starting to brown. You can even briefly pull the pan off the heat and keep stirring to control the temperature.
- Cook until soft curds form and no visible liquid remains, but the eggs still look glossy and moist.
- Remove the pan from the heat immediately and transfer the eggs to a serving plate. This stops the cooking and keeps the texture silky.
- Season with salt and pepper to taste, and sprinkle chopped chives over the top before serving.
Step-By-Step Process
Chef Jenn’s Tips
- Don’t overcook your eggs! Eggs will cook quickly. Keep the heat low and stir them until they’re creamy. There will be some residual cooking after you take them off the heat, so account for that.
- Scrambled eggs, even this recipe, are a blank canvas. Add a pinch of red pepper, some garlic powder, even fresh herbs. Experiment and enjoy!
Make It A Meal
These dreamy scrambled eggs pair perfectly with buttery toast, crisp bacon, or a pile of roasted potatoes. For a lighter option, serve them alongside fresh fruit and a cup of good coffee. They are also amazing tucked into a breakfast sandwich or served with a simple green salad for a chic brunch.
Storage
Scrambled eggs are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. To reheat, warm them gently in a nonstick pan over low heat, stirring constantly to prevent overcooking. Freezing is not recommended — eggs tend to get watery and lose their soft texture once thawed.
Scrambled Eggs
Ingredients
- 4 large eggs
- 2 large egg yolks
- 4 tablespoons heavy cream
- 2 tablespoons cream cheese softened
- 1 tablespoon butter
- 2 teaspoons chives finely chopped
- salt and pepper to taste
Instructions
- Combine the eggs, egg yolks (if using), heavy cream, and cream cheese in a medium bowl. Let the mixture sit at room temperature for 15-20 minutes so the ingredients warm up slightly.
- Whisk the eggs, heavy cream, and cream cheese together thoroughly. It is fine if the cream cheese stays a little chunky; it will melt beautifully as the eggs cook.
- Heat a nonstick skillet over medium heat. Add the butter and let it melt, tilting the pan to coat the bottom evenly.
- Pour the egg mixture into the pan once the butter is fully melted and starting to foam.
- Stir the eggs gently with a rubber or silicone spatula. Sweep along the bottom and sides of the pan, moving cooked portions aside so the uncooked eggs can reach the heat.
- Adjust the skillet to low heat if the eggs are cooking too quickly or starting to brown. You can even briefly pull the pan off the heat and keep stirring to control the temperature.
- Cook until soft curds form and no visible liquid remains, but the eggs still look glossy and moist.
- Remove the pan from the heat immediately and transfer the eggs to a serving plate. This stops the cooking and keeps the texture silky.
- Season with salt and pepper to taste, and sprinkle chopped chives over the top before serving.
Notes
Chef Jenn’s Tips
- Don’t overcook your eggs! Eggs will cook quickly. Keep the heat low and stir them until they’re creamy. There will be some residual cooking after you take them off the heat, so account for that.
- Scrambled eggs, even this recipe, are a blank canvas. Add a pinch of red pepper, some garlic powder, even fresh herbs. Experiment and enjoy!
