Scrambled Eggs With Cream Cheese Recipe

By
Pete Scherer
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Pete Scherer
Pete Scherer is a cook and baker with a decade of experience across many facets of the Southern California food scene.
Learn about The Spruce Eats' Editorial Process
Updated on 02/21/24
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
A plate of scrambled eggs, topped with chopped chives, served with toast and butter

The Spruce Eats / Julia Hartbeck

Prep: 8 mins
Cook: 2 mins
Total: 10 mins
Servings: 2 servings
Yield: 1 3/4 cups

The best scrambled eggs have a subtle contrast between the soft curds and rich custard. There are a few ingredients that can contribute to this, and cream cheese is one of them. Its light tang stands out against the richness, while its creamy density counters the fluffy curds. The white color also layers beautifully with the yellow of the eggs.

As with most simple dishes, this one depends on technique and attention to detail. Since the eggs cook quickly, it's best to read through the recipe before you begin. And the amount of cream cheese here is only a suggestion, so add according to your tastes. When cooking for larger groups, scale up as you see fit; just keep in mind the more eggs you have, the wider the pan you’ll want to use in order to cook the eggs properly with the right balance of textures.

Why Should the Cream Cheese Be Cold?

By adding cold chunks of cream cheese, it will cook more slowly, hold its shape, and won't melt and spread too much throughout the eggs. This way, you achieve that contrast of texture between the eggs and cream cheese.

What To Serve With Scrambled Eggs

  • Bread - Serve the eggs with toast, English muffins, croissants, or biscuits. Or make a sandwich with them.
  • Protein - Add a side of crisp cooked bacon, sausage, ham, or smoked salmon.
  • Fruit - Fresh blueberries, grapes, melon, citrus, and strawberries are all excellent choices for a refreshing flavor.
  • Potatoes - Home fries or hash browns add texture and flavor to any breakfast. 
  • Vegetables - Juicy fresh tomatoes complement the soft, creamy eggs, or serve them with a side of sautéed mushrooms or spinach, fresh salsa, or slices of avocado.

Tips for Making Scrambled Eggs With Cream Cheese

  • The eggs cook quickly, so don't leave them—be ready to remove the pan from the heat when the curds are only 1/2 to 3/4 formed.
  • Have plates and sides ready and serve the hot scrambled eggs immediately.
  • Whisking until the eggs are frothy introduces air and yields a lighter, fluffier texture.
What You'll Need to Make This Scrambled Eggs Recipe
A Great Whisk
A Nonstick Skillet
A Handy Dandy Spatula

"Cream cheese and eggs—I didn't know what I was missing! These scrambled eggs with cream cheese were soft, creamy, buttery, and delicious. Make sure you remove the eggs from the heat when the curds are no more than 3/4 formed, then gently stir as directed. You're in for a treat!" —Diana Rattray

Scrambled Eggs with Cream Cheese/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 4 large eggs

  • 2 ounces full-fat cream cheese, divided into 1/2-inch cubes and chilled well

  • 2 tablespoons unsalted butter

  • 2 teaspoons finely chopped fresh chives

  • Fine salt, to taste

  • Freshly ground pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make scrambled eggs with cream cheese

    The Spruce Eats / Julia Hartbeck

  2. Crack the eggs into a large bowl and beat vigorously with a wire whisk until foamy.

    A glass bowl of beaten eggs with a wire whisk

    The Spruce Eats / Julia Hartbeck

  3. Add the chunks of cream cheese to the beaten eggs.

    A bowl of beaten eggs with chunks of cream cheese

    The Spruce Eats / Julia Hartbeck

  4. Add the butter to a large nonstick skillet and heat over medium-high heat. Have a rubber or silicone spatula ready.

    A large skilled with two pads of butter melting, with a silicone spatula off to the side

    The Spruce Eats / Julia Hartbeck

  5. 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.

    A butter-coated skilled with scrambled eggs and chunks of cream cheese

    The Spruce Eats / Julia Hartbeck

  6. Wait a few seconds for the 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 the raw egg to flow onto the hot surface.

    A silicone spatula scraping raw scrambled eggs in a skillet

    The Spruce Eats / Julia Hartbeck

  7. When about 1/2 to 3/4 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.

    A silicone spatula moving around scrambled eggs in a pan as it cooks

    The Spruce Eats / Julia Hartbeck

  8. Continue gently shifting the eggs around until the last of the raw egg has almost thickened into a sauce-like texture.

    A pan of soft, scrambled eggs being moved around by a silicone spatula

    The Spruce Eats / Julia Hartbeck

  9. Immediately transfer the eggs to plates and top with the chives and salt and pepper to taste.

    A blue plate of scrambled eggs topped with chopped chives, salt, and pepper

    The Spruce Eats / Julia Hartbeck

How To Store and Reheat Leftovers

  • If you have leftovers, refrigerate them in an airtight container and enjoy them within 3 days.
  • To reheat scrambled eggs, add a teaspoon of butter to the skillet and place it over low heat. Add the eggs and drizzle them with a bit of water. Cook, tossing and turning, until hot, about 2 minutes. 
Nutrition Facts (per serving)
348 Calories
31g Fat
3g Carbs
15g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 348
% Daily Value*
Total Fat 31g 40%
Saturated Fat 16g 80%
Cholesterol 431mg 144%
Sodium 390mg 17%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 15g
Vitamin C 1mg 3%
Calcium 94mg 7%
Iron 2mg 11%
Potassium 199mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)