1710. Cream Cheese Scrambled Eggs

I picked up this recipe ages ago and have been intending to share it since a very long time. Scrambled eggs hold a special place I think to most people. It is usually one of the first things one learns to cook. 

It requires almost no skill, just as long as you remember to keep the heat medium low and use a non-stick pan. So these eggs are scrambled with some cream cheese. It does not melt the way other cheese does, rather, it merges into the eggs, rendering them soft and creamy and flavorsome. I like my scrambled eggs very soft, almost spoon-able, so I use a really low hat as I cook them. For bigger and firmer curds, raise the heat to medium.

Ingredients:

2 eggs

2 kiri squares

1 pat butter

salt and pepper

bread to serve

Method:

For soft curldles, heat pan over low heat; for larger and firmer curdles, heat pan over medium heat.

In a bowl, scramble the eggs with the broken up kiri. season with salt and pepper.

Add butter to heating pan and wait or it to melt. Add the scrambled eggs.

For soft eggs over low heat, stir frequently using a whisk until just before desired consistency (egg will continue to cook off-heat). For firmer eggs over medium heat, stir using a wooden spoon when you see that the bottom has set. Serve with bread and sides of linking.

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