Fluffy Cream Cheese Eggs Food

CREAM CHEESE SCRAMBLED EGGS

Steps:

• Crack all the eggs into a bowl,add milk, and wisk until smooth.
• Heat ungreased frying pan on stove.
• Pour egg mixture into frying pan.
• Stir occasionally on high heat until eggs are cooked 2/3 the way.
• Add cheeses (cream cheese included) salt, and pepper.
• Cook until consistancy desired.
• Serve and enjoy!

SCRAMBLED EGGS WITH CREAM CHEESE RECIPE

Steps:

• Gather the 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.
• Add the butter to a large nonstick pan and place over medium-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.
• 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.
• 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.
• Continue gently shifting the eggs around until the last of the raw egg has almost thickened into a sauce-like texture.
• Immediately transfer the eggs to plates and top with the chives and salt and pepper to taste.

FLUFFY PARMESAN SCRAMBLED EGGS

Steps:

• In a medium saucepan over medium heat, melt together the cream cheese and butter. Add the heavy whipping cream, Parmesan cheese, and black pepper. Allow to simmer for 5 minutes, stirring occasionally.
• Crack 4 eggs into a medium bowl and whisk them together. Just before the mixture on the stove begins boiling, whisk in the eggs and reduce the heat. Cook for an additional 5 minutes, stirring occasionally with a spatula or wooden spoon.
• Remove eggs from heat and transfer to serving dish. The texture of the eggs will be moist and fluffy when done. Garnish with chives and herbs of choice.

CREAM CHEESE SCRAMBLED EGGS, 309CALS PER SERVE

Steps:

• Whip the eggs up, add salt and pepper and add milk and the cream cheese.
• Pour into frying pan with the oil and keep stirring.
• Add the chives. Always stirring.
• The constant movement keeps them fluffy.

FLUFFY, CREAMY, NO-FAIL OMELET

Steps:

• In a medium bowl whisk cream cheese (try the flavored ones!), eggs and water until well blended; stir in the shredded cheese and onions (or try other veggies).
• Melt butter in a nonstick skillet on medium. Pour in omelet mixture.
• Cook 3 to 4 minutes or until set: Lift the edges with a spatula and tilt the pan to allow uncooked portions to flow underneath to cook.
• It's done when firm but still slightly moist on the top - use your spatula and tip the pan to fold the omelet in half (the top will finish cooking once folded).
• Slide onto a plate and cut in half to serve.