Never Have Dry Scrambled Eggs Again

Do you know how to give scrambled eggs just that twist that lands you in creamy egg heaven? Super easy: stir in a few tablespoons of cream cheese at the end.

A nice bonus is that you can cook the eggs over medium-high heat, making it lightning-fast. Whereas this speed would otherwise leave you with slightly dry, crumbly eggs (which you don’t want!), you compensate with that soft, thick cream cheese. One thing we promise each other: no light nonsense, okay…

How to make the scrambled eggs, for 2 people:

• Crack four eggs into a bowl.
• Beat them with salt and pepper (to taste; try some togarashi or a little ground Sichuan peppercorns) in a bowl.
• Heat 2 tablespoons of butter in a frying pan over medium-high heat.
• When the butter starts to foam, add the eggs to the pan and stir constantly for about 1 minute. (Preferably do this with a heat-resistant plastic whisk.)
• As soon as the egg starts to set into curds, remove the pan from the heat and stir in 2 tablespoons of cream cheese.
• Serve immediately.

Also read:

• Who came up with eggs Benedict?
• Cracking an egg: Team Edge or Team Countertop?
• An ode to the fried egg