Cream Cheese Scrambled Eggs

By CheeseDiva

Ingredients

• 10 large eggs
• 1/2 heaping teaspoon salt
• Several grinds of ground black pepper
• 1/2 cup milk
• 1 tablespoon butter
• 3 ounces cream cheese, room temperature

Preparation

Step 1

Crack eggs into a medium bowl. Add salt, pepper, and milk. Whip with a fork until streaks are gone and color is pure yellow; stop beating while bubbles are still large.

Meanwhile, put butter into a 12-inch nonstick skillet, then set the pan over medium high heat. When the butter foams, swirl it around and up the sides of the pan. Before foam completely subsides, pour in beaten eggs from one side of the pan to the other, slowly but deliberately, lifting and folding eggs as they form into curds, until eggs are nicely clumped into a single mound, but remain shiny and wet. Add cream cheese to eggs and carefully fold into the eggs until just white streaks remain. Serve immediately.