Eggs are amazing; their versatility, endless; their culinary requirement, a necessity. They take up little storage room and their shell is their own packaging! They are a powerhouse of protein, vitamins and amino acids. A large egg is only about 70 calories. They are, in fact, one of the healthiest foods to eat.
The "scramble" in scrambled eggs is a bit of a misnomer. You only want to "scramble" the eggs before cooking them. Once they hit the pan, you want to FOLD them so they keep their light, airy texture. I prefer mine on the custardy side, not overdone.
The addition of three ingredients elevates this humble food to a more adult level: cream cheese, green onion, Tabasco sauce. I used a chive/onion-flavored cream cheese, but plain is fine, too. (Scrambled eggs with a glass of Champagne is a killer!)
- 3 eggs
- 1 teaspoon finely minced green onion
- 1.5 tablespoons cream cheese, room temperature
- 4-6 drops Tabasco sauce
- Salt & pepper to taste
In a small bowl, add the green onion to the cream cheese and blend well. Set aside.
In another small bowl, beat/scramble the eggs using a whisk or hand beater until lemon in color, light and frothy and no egg white is visible. Mix in Tabasco.
Melt a bit of butter in a non-stick pan over medium-low heat. Add egg mixture and then dollops of the cream cheese mixture. When eggs begin to set, begin folding with a spatula and gently working in melted cream cheese.
Eggs should still appear a bit "wet" when done. Slide onto a plate. Salt and pepper to taste.
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| Notice the "folding" ripples and the creaminess of the cheese. |
Notes: I used Kraft Philadelphia Cream Cheese flavored with onions and chive.
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