Discover The Secret Ingredient In Our Ultra-Creamy Scrambled Eggs

Gather all ingredients. Crack the eggs into a large bowl and beat vigorously with a wire whisk until foamy. Add the chunks of cream cheese to the beaten eggs. If you want to serve anything with the eggs, like buttered toast or fruit, plate it now so that you can serve the eggs straight from the pan. Add the butter to a large non-stick pan and put the pan over high heat. Have a rubber or silicone spatula ready. When the butter just begins to foam, add the egg mixture. If you hear a sizzle when the eggs hit the pan, the pan is too hot — reduce the heat and next time add them sooner. Wait a few seconds for egg on the surface of the pan to begin coagulating, then scrape the bottom of the pan with the spatula to lift up the just-cooked egg and allow raw egg to flow onto the hot surface. When about one half to three-quarters of the egg has coagulated into curds, remove the pan from the heat while continuing to shift the eggs around with the spatula. At this point, pay some attention to the distribution of the cream cheese, spreading it slightly with the spatula. Continue gently shifting the eggs around until the last of the raw egg has almost thickened into a sauce-like texture, then transfer the eggs to a plate. Top with the sliced chives and salt and pepper to taste, and serve immediately.