Sunday Scrambled Eggs Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| 1 bunch scallions, white and tender greens, sliced | ||
| Eggs | 9 Small | |
| Water | 1 Tablespoon | |
| 5 to 6 ounces cream cheese or Neufchatel, cut in 1/2-inch cubes | ||
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Melt butter in saucepan over low heat.
Saute scallions about 2 minutes until limp.
Whisk together eggs and water in bowl and pour into saucepan, stirring frequently over low heat for about 10 minutes.
Use a saucepan, not a skillet, so that the egg mixture will be deep and cook slowly.
The lower the flame and the more frequently you stir, the smoother the eggs will be.
When eggs have reached desired consistency, turn off heat and quickly stir in cream cheese.
Cream cheese should melt slightly but not be completely blended into eggs.
Salt and pepper to taste.
Saute scallions about 2 minutes until limp.
Whisk together eggs and water in bowl and pour into saucepan, stirring frequently over low heat for about 10 minutes.
Use a saucepan, not a skillet, so that the egg mixture will be deep and cook slowly.
The lower the flame and the more frequently you stir, the smoother the eggs will be.
When eggs have reached desired consistency, turn off heat and quickly stir in cream cheese.
Cream cheese should melt slightly but not be completely blended into eggs.
Salt and pepper to taste.
Chef
