Scrambled eggs turn out tastier and creamier when made with cream cheese instead of milk, a breakfast enthusiast has found. The swap prevents the eggs from becoming watery or burned, a common problem with traditional recipes.
Why milk can ruin scrambled eggs
Milk is traditionally added to scrambled eggs in the UK to make them creamier, but it can water down the flavour and introduce excess liquid into the frying pan. The added moisture means the eggs take longer to cook, as the egg whites remain loose until the liquid evaporates. This can result in a breakfast that is simultaneously soggy and scorched.
Cream cheese as the secret ingredient
After experimenting with countless recipes, the enthusiast found that cream cheese is the key to superior scrambled eggs. Adding just a teaspoon of cream cheese adds moisture without requiring a liquid like milk, so the eggs cook properly without turning soggy or dry. It also lends them a soft, thicker consistency, making it easier to achieve a custard-like result with minimal effort. The taste is remarkably improved, with a rich and velvety quality.
How to make scrambled eggs with cream cheese
For one serving, you will need two to three eggs, one tablespoon of cream cheese, one teaspoon of butter or olive oil, one teaspoon of chives, and salt and pepper.
Begin by cracking the eggs into a small bowl and seasoning with a pinch of salt. Beat with a fork until the mixture turns pale yellow and develops a slight foam, then incorporate the cream cheese and stir gently until fully combined.
Place a frying pan over a low to medium heat and add a knob of butter or a splash of olive oil. Pop your bread in the toaster before you start cooking the eggs, as they come together quickly. Once the butter has melted, pour in the egg mixture and allow it to sit undisturbed for 10 seconds before gently stirring.
Draw the firmer pieces of egg from the edges towards the centre until soft curds begin to form. As soon as the scrambled eggs appear glossy and just slightly underdone, remove the pan from the heat; the residual warmth will continue cooking them, preventing them from drying out. Spoon the eggs onto your toast and finish with black pepper and chives.
