It’s everything you like about scrambled eggs, only much more so. Like all scrambled eggs, it’s vital that they never get “done” - if they aren’t still “wet” in the pan, they’ll be overcooked and dry on the plate. Mix up the eggs with a fork, put it in the pan, drop in small chunks of cream cheese. Season with salt and paper. Ambrosia!
Do you cook them with the cream cheese, or is it added after cooking? I usually start with a lump of butter mixed in with the raw eggs when I start. Should I still do that? Also, I’ll add some milk half way through the process to cool them down. Should I still do that?
The one thing that I cook well is eggs. In fact, eggs are the only thing I cook and not “heat up”. I make the best scrambled and boiled eggs, using suggestions and links that other dopers have provided in other threads. I just want to be certain I maintain that level of perfection with the cream cheese option.
Cheers.
What kind of paper?
Argh! Spell checkers don’t check for the wrong word. Pepper!
I put the cream cheese chunks in right after the eggs, dropping 1" cubes all round the pan. The idea is to melt the cream cheese.
I didn’t come up with this. David Rosengarten had an episode of his wonderful show Taste (back when every show on the Food Network featured people cooking) devoted to scrambled eggs. First he showed how people screwed them up, by over-cooking or by using “extenders” like water or milk. Then he showed three ways to make amazing scrambled eggs. One was the cream cheese eggs. Another was the French double-boiler method. The third, which I don’t do often, simply consists of cooking the eggs over the lowest heat possible - it can take 20 minutes to make, constantly stirring. But the eggs come out bright orange and amazingly flavorful.
I love scrambled eggs & cream cheese. Thanks for reminding me; I haven’t had that in FOREVER and I have cream cheese in the fridge. I know what’s for breakfast tomorrow.
I sometimes add the cream cheese with chives, instead of just cream cheese.
My wife insists that eggs should always be cooked to death. This saddens me; scrambled eggs should always be moist.
I’d love to get a DVD set of Taste. I loved the Thompson’s Turkey episode and his blueberry pie is still the single best blueberry pie I’ve ever had.
Man, does that ever take me back. What a great show that was (except the one he did on clam chowder).
I’ll have to try this, it sounds delicious. I had a friend who used to put a little vanilla extract in his scrambled eggs. I wonder if I put vanilla and cream cheese in my eggs if it will taste like cheese cake?
I’ve been putting cream cheese in my scrambled eggs ever since a friend on another MB suggested it. YUM. I’ve also recently way reduced the cooking temp of the eggs, and increased the cooking time, as suggested by Ina Garten (The Barefoot Contessa) on the Food Network.
I’ve found if I scramble the eggs well (including a little salt and a good deal more of fresh-ground pepper), melt some butter in a skillet, pour in the eggs, then add in the cream cheese in small chunks, stir constantly until they are done, they are perfect. Yeah, it’s a little more work. But oh, so worth it!
Oh, btw, I usually add a little shredded cheddar just in time to melt it all, and add some herb blend to the eggs while scrambling.
I’ve made scrambled eggs with cream cheese in them forever - it’s how Dad always made them. I’ve found that the cream cheese keeps the eggs pretty moist, while allowing you to cook them a little more well done. I’ve made them for folks who like their scrambled eggs very well cooked, and the cream cheese allowed us both to be happy with the results.
That’s how I always do them, but I add the cream cheese at the end, which takes some practice so the eggs don’t overcook. Adding anything cold to the eggs after they start cooking can affect how they turn out. I’m also a fan of shaking the pan, rather than stirring the eggs, at least until the CC is added and has to be ‘chopped’ into the mix.
It was the most pure cooking show imaginable - a countertop with a stove in a white, featureless void (as designed by Bil Keane) and someone who knows a lot about food, making food and talking about food. That was it. Every show would be able a recipe or an ingredient, and it would start with how it was done wrong, then show you one or more ways to do it right.
The show was one of the very first ones to air on The Food Network, and ran for eight years. I never bothered to tape them, because I never thought they would be foolish enough to dump it from the schedule. It doesn’t look like there are any bits on YouTube.
How did it work out for you?
It was GREAT! Eggs, cream cheese, chopped fresh chives from the garden sprinkled on top. Cooked the eggs slowly and took them off heat while still slightly wet. My new (old) favorite breakfast.
Reading Cafe Society while hungry is agony. 
Um, duh? I never made this for you? or told you about it? Why do you think I’ve always been so, um, zaftig?
Also good: omelet with cream cheese and fresh spinach. Not a huge spinach fan, but it somehow works very well in this combination.
Cream of chicken soup is also great for eggs. I’ll have to try to cream cheese some time.
I had the eggs and Cream Cheese for the first time this morning in the company cafeteria. The grill cook always try’s to accommodate, so I got two of the small tubs of Cream Cheese from the cooler and asked that he scramble it in with the two eggs.
I added some pepper and salt to top it off.
It was very good, but I’m thinking one of the tubs would have been sufficient. Maybe tomorrow. 