Interesting. Please tell me how to make it.
Don’t they culture laboratory viruses in eggs?
My husband prefers his eggs well done. I usually take mine out of the pan wet, and then continue to cook his until they’re brown. He might accept them, though, with cream cheese. Hmmm.
Nero Wolfe used the very low heat, slow cook method for scrambled eggs. I’ve never had the patience to try it.
Gordon Ramsay uses creme fraiche instead.
Ever so slightly less sweet than cream cheese (and definitely harder to find in the US), but equally awesome.
Just last night, I was watching a DVR’d ep of Good Eats that Alton had the temerity to call “The Eggs Files” (I forgave him for the terrible pun, but only because he’s Alton!) and he recommends starting the eggs on low, but only until curds start to form, then turning the heat up.
I haven’t tried this method yet, though I have tried Ina’s method of “slow and steady” and been happy with it. However, this is Alton we’re talking about, here, and as such, his method deserves an effort.
I will try it this weekend. He also says not to add pepper until the eggs get to the table. I have always added it while I’m whisking them. . .
“Instead” :dubious:
I’d say that’s an alternative additive for scrambled eggs. It’s not the same as cream cheese at all - it’s just a thickened cream, more like sour cream or yogurt than a cheese. Yummy, but something completely different.
So, when cooking with cream cheese, do you still add some milk when scrambling? Or does the cream cheese act as a substitute?
From post #4 above, don’t use milk in any case.
I never thought about how. I start cooking the eggs, then add the cream of chicken soup. It’s guesswork as to how much. I just add enough condensed cream of chicken soup to keep the eggs moist. The flavors are a great compliment. I always suspected this was because they come from the same animal, but the cream, salt (and probably msg) probably helps. I do not literally add cream of chicken soup. I add the condensed stuff directly from the can with no water.
Also, if you ever wanted to try something wild with your eggs. Put a little yellow mustard on them. You don’t need to spoil the whole batch with it, just put a little in the corner on your plate. You might be surprised. I learned that from David Letterman.
I disagree. A bit of cream or half-and-half does wonders to eggs, milk less so but still can be tasty.
I hate eggs, and I hate cream cheese. I always have, and always will; eggs in particular are the one food item that is guaranteed to make me puke if I even try to eat it, which I learned the hard way when forced to be a good guest several years ago.
As a kid, my younger sister’s favorite food was cream-cheese omlettes. (Just typing those words makes the inside of my mouth feel heavy and sour, like I’m about to puke - and the smell is coming right back to me, too. Ughh!) My dad loved to play short-order cook and dinner at my house for most of my childhood consisted of me and my sister requesting whatever we wanted, and my dad making it. (He and my mom would always eat the same thing though.) I’d usually ask for steaks, fish or tacos, and my sister (who to this day has ridiculously narrow tastes in food) would ask for an omlette, usually with cream cheese. I would usually take some big cereal boxes and place them in front of my sister so I would not have to even look at her omlette, though I could still smell it. Looking back on it, I can’t believe that my parents tolerated this eccentricity, though they are both very neurotic people themselves so I think they understood where I was coming from.
AGGHHHH! You people are driving me insane!
Isn’t it horrible how they made you click on this thread and read the whole thing?
Here, I have some empty cereal boxes that you can have.
Mwahh-haha! Yes! YES! MY EVIL PLAN IS WORKING PERFECTLY!
Okay.
I want orange scrambled eggs. Maybe for dinner tonight.
How do you go about this sloooow cooking thing? And is there a way to do the cream cheese thing with it as well?
If you’ve ever had watery scrambled eggs or brown scrambled eggs, high heat is likely the culprit. Medium-low works very well and doesn’t take very long.
norinew: Pepper has a tendency to turn bitter when cooked, which is probably why he recommends a fresh grind after they’re done. On the other hand, a pinch of salt in the eggs prior to cooking is advised.
Ah! Thanks for that clarification. Usually, Alton explains all his stuff (one of the reasons I love him!) but this time, he didn’t.
In the link to Julia Child making omelets somewhere on the 'Dope, shes says to salt before cooking and pepper afterward. She used high temp and shaking the pan vigorously without touching the burner, and butter. They taste pretty good, for eggs. 
Trust me, it does. Also add a little sugar (or Splenda if you don’t use sugar).
The cream cheese provides the moistness, so you can freely cook them to death. Slimy stringy embryonic tendrils make the Baby Chicken cry.
Doesn’t salt also separate the liquid from solid part of the egg? I can’t find the thread, but it was advised to add salt only at the end. I’ve been doing this and it seems to work. What is the purpose of adding salt at the beginning?
By the way, I’m not questioning your egg cooking knowledge. Just curious.