The Creamiest, Fluffiest Scrambled Eggs Ever

I feel a little bit silly sharing this recipe with you. It's not even a recipe, really; it's more of a method. It's my go-to method, as a matter of fact, whenever I make scrambled eggs. And since I started making them this way, my family is asking for scrambled eggs a lot more often. 

The secret to these scrambled eggs is one simple ingredient: cream cheese. It's stirred directly into the eggs while you're whisking them, before they're cooked. The cream cheese gives them a fluffy, creamy texture that's just phenomenal. If you want to elevate your scrambled eggs, this is the way to do it. 

The great thing about this method is that you can change the flavor of your eggs by swapping out the flavor of cream cheese you use -- the savory flavors, of course. I can't condone adding blueberry cream cheese to your scrambled eggs, but hey, to each his own, right? I've used garden vegetable-flavored, chipotle-flavored, chive and onion-flavored, and (our favorite version, pictured above), jalapeno-flavored cream cheese. I've even used the Italian herb cooking creme with delicious results. And when you add the eggs to a breakfast sandwich with a sausage patty? SO GOOD. 

I can't recommend this method enough. Give it a try, I'm dying to hear what you think! 

The Creamiest, Fluffiest Scrambled Eggs Ever 

8 whole eggs 
3 tablespoons cream cheese (regular or any savory flavor) 
Splash of milk 
Salt and pepper to taste 
3 tablespoons butter 

1. Crack the eggs into a large bowl. Add the cream cheese, milk, and salt and pepper, and whisk well. The cream cheese will still be in small clumps, but that's fine. Those clumps will turn into pillowy pockets of creaminess in your eggs. 

2. Melt the butter in a large skillet over medium heat. Add the eggs and cook, scrambling gently, to desired doneness.