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A fork holds a bite of scrambled eggs, with strawberries and a glass of orange juice blurred in the background on a breakfast table.

Scrambled Eggs

Chef Jenn
Scrambled eggs can be tricky to get just right, but adding a little cream cheese transforms them into something extraordinary. With just a few simple ingredients and easy steps, you can whip up the best scrambled eggs ever — soft, creamy, and absolutely delicious.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 2 servings
Calories 401 kcal

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!

Nutrition

Serving: 0.75cupCalories: 401kcalCarbohydrates: 3gProtein: 17gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 619mgSodium: 249mgPotassium: 209mgFiber: 0.03gSugar: 2gVitamin A: 1639IUVitamin C: 1mgCalcium: 114mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword easy breakfast recipe, fluffy scrambled eggs, quick egg recipe, scrambled eggs
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