Perfect scrambled eggs every time
Scrambled eggs might just be the hardest easy recipe to make right. It’s just whisking some eggs and putting them in a pan, right? Wrong. If you don’t get the temperature perfect and pay close attention to them, they can dry out in seconds and become inedible. In fact, you may think you don’t like scrambled eggs because you’ve never actually had good scrambled eggs before.
There are several ideas about what to add to your eggs to keep them from drying out, but most of them don’t work very well. I tried adding milk, cream, melted butter, and grated cheese to try to figure this out when I was first learning to cook. All of it failed and I was pretty much done trying.
Then, way back in high school, I was having breakfast at a friend’s place and she added some cream cheese to the scrambled eggs she was making—boy, were they good! My scrambled eggs were never the same again and I still think of this recipe as: “Eggs à la Heather.”
Over the years, I tinkered with when to add the cream cheese, how much cream cheese to add, and at what temperature to cook the eggs, all to bring you the most foolproof scrambled eggs recipe in the known universe.
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Ingredients
2 eggs
1 tablespoon of cream cheese (you can use plain or a savoury flavour like onion and chive or herb and garlic)
Salt, a pinch
Pepper, to taste
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Directions
Crack the eggs in a bowl, add salt and pepper, and whisk using a fork.
Heat a non-stick, medium-sized frying pan over medium heat. Add a little fat of your choice (butter, margarine, or oil) to prevent sticking if your pan is not as nonstick as it should be.
Place the cream cheese in the pan.
Once the cream cheese is soft, pour the whisked eggs into the pan.
Stir gently to incorporate the cream cheese and then push the eggs to the middle of the pan.
To check if the eggs are cooked, press down on the eggs with your flipper. If no liquid squeezes out, then they are ready.
Enjoy on toast!
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