This idea is sort of a hybrid between Gordon Ramsay's scrambled eggs on one of his cooking contest shows and my mom's scrambled eggs with cottage cheese comfort food. Single serving.
Start with a cold pan, I usually use nonstick but cast iron can work too if you're careful about heat, Whisk the cream cheese (don't worry about breaking it up, it'll eventually melt), eggs and fat of your choise together, turn the heat on to just a bit lower than medium (your stove may differ, I have electric elements), and whisk gently until it starts coming together like a custard, where it coats the sides of the pan and the whisk more thickly than it started out), at this point I usually turn my element off for a minute and continue whisking till it's nice and smooth, then turn the heat back on just a little lower than previously, continue whisking until it's almost done (will make a soft pile instead of a puddle) then add the sour cream if desired, turn off heat and keep stirring it till it's at the desired consistency (you'll have to play with that timing yourself, I use a heavy-bottomed pan so it retains a lot of heat, and I like my eggs a little more solid than Ramsay wanted on his show). I usually switch to a small spatula after I add the sour cream.
Took me a few tries to find the right heat balance between "this is taking FOREVER and my arm hurts from whisking this long" to "dangit, it went chunky", if you can get it right, it's the most delicate soft fluffy creamy eggs ever. I haven't tried upsizing the recipe but no reason why doubling it shouldn't work, just use a large pan so the liquid isn't too deep. And keep it moving!
This idea is sort of a hybrid between Gordon Ramsay's scrambled eggs on one of his cooking contest shows and my mom's scrambled eggs with cottage cheese comfort food. Single serving.
2-3 eggs
1 - 2 Tbsp cream cheese
1 knob butter (or bacon fat, don't judge me)
1 Tbsp sour cream (optional)
Start with a cold pan, I usually use nonstick but cast iron can work too if you're careful about heat, Whisk the cream cheese (don't worry about breaking it up, it'll eventually melt), eggs and fat of your choise together, turn the heat on to just a bit lower than medium (your stove may differ, I have electric elements), and whisk gently until it starts coming together like a custard, where it coats the sides of the pan and the whisk more thickly than it started out), at this point I usually turn my element off for a minute and continue whisking till it's nice and smooth, then turn the heat back on just a little lower than previously, continue whisking until it's almost done (will make a soft pile instead of a puddle) then add the sour cream if desired, turn off heat and keep stirring it till it's at the desired consistency (you'll have to play with that timing yourself, I use a heavy-bottomed pan so it retains a lot of heat, and I like my eggs a little more solid than Ramsay wanted on his show). I usually switch to a small spatula after I add the sour cream.
Took me a few tries to find the right heat balance between "this is taking FOREVER and my arm hurts from whisking this long" to "dangit, it went chunky", if you can get it right, it's the most delicate soft fluffy creamy eggs ever. I haven't tried upsizing the recipe but no reason why doubling it shouldn't work, just use a large pan so the liquid isn't too deep. And keep it moving!