A cook has shared a tip for making scrambled eggs creamier by adding a common fridge ingredient to the bowl before cooking. Katherine McPhillips, writing for the Express, recommends using cream cheese instead of milk to achieve a richer texture and flavour.
Why cream cheese works
McPhillips explains that milk, traditionally added to scrambled eggs in the UK, can dilute the flavour and add excess liquid to the pan. This extra water means the eggs take longer to cook and can become soggy or charred. Cream cheese, however, adds moisture without the liquid, helping the eggs cook properly while giving them a soft, thicker texture.
She notes that adding just a teaspoon of cream cheese makes the eggs taste richer and more custard-like, and they are less likely to burn.
How to make the scrambled eggs
For one serving, the recipe requires two to three eggs, one tablespoon of cream cheese, one teaspoon of butter or olive oil, one teaspoon of chives, and salt and pepper.
The method involves cracking the eggs into a bowl, adding a pinch of salt, and whisking until pale yellow and slightly foamy. Then the cream cheese is stirred in. A frying pan is heated over low to medium heat with butter or oil, and the egg mixture is poured in once the butter melts. After letting it sit for 10 seconds, the eggs are gently stirred, moving firmer pieces from the sides to the centre until curds form.
Once the eggs are glossy and slightly wet, they are taken off the heat, as the hot pan continues to cook them. The eggs are then added to toast and seasoned with black pepper and chives.
