Scrambled Eggs with Cream Cheese

Scrambled eggs garnished with chopped chives and black pepper, served on a white plate.

Scrambled Eggs with Cream Cheese

These scrambled eggs with cream cheese are soft, creamy, and easy to make in minutes. The cream cheese melts into the eggs, giving them a rich texture without extra effort.

Course Breakfast

Cuisine American, International

Keyword best scrambled eggs, chive, curd, make scrambled eggs, make the best scrambled eggs, omelette, overcook, salt and pepper, scramble eggs, scrambled eggs recipe, skillet, whisk

Prep Time 5

Cook Time 5

Resting Time 20

Servings Servings

Calories 367kcal

Author Zuzana Paar

Equipment

Ingredients

4 Eggs large
2 Egg Yolks extra, optional but adds richness
4 Tablespoons Heavy Cream
2 Tablespoons Cream Cheese
1 Tablespoon Unsalted Butter
2 teaspoons Chives finely sliced
1 Pinch Salt to your preference
1 Pinch Pepper to your preference

US Customary - Metric

Instructions

Set out eggs, yolks, cream, cream cheese, butter, chives, and seasonings so everything is ready.
Mix eggs, yolks, cream, and cream cheese, then let sit 15–20 minutes to soften.
Whisk until mostly smooth; small cream cheese bits are fine.
Melt butter in a pan, cook eggs gently, then season and finish with chives.

Notes

Remove the eggs from the heat while they are still slightly soft. Eggs continue cooking in the pan, and taking them off early keeps them creamy and delicious.
Crack and beat the eggs in a bowl until the whites and yolks are fully mixed and uniform in color. This small step helps the eggs cook evenly and avoids streaky or uneven curds.
Add the cream cheese in very small pieces instead of one big chunk. Smaller bits melt more evenly and spread the cream.

Nutrition