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Gather the ingredients. Crack 3 large eggs into a large bowl and beat vigorously with a wire whisk until foamy. Add 2 ounces full-fat cream cheese (divided into 1/2-inch cubes, chilled well) to the beaten eggs. Add 2 tablespoons unsalted butter to a large nonstick skillet and heat over medium-high heat.
Directions. In a small bowl, beat cream cheese and cream until smooth. Beat in eggs, Parmesan cheese, lemon pepper and salt. Stir in bacon. In a large skillet, melt butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Garnish with chives if desired.
First, crack the eggs into a medium mixing bowl, add a little water and whisk everything together well. Then, add the cream cheese use the whisk to break up the cheese into smaller (but still visible) pieces. Next, heat a large skillet over medium heat, add some butter and let it sizzle a little (but don't let it brown).
Instructions. Place eggs, egg yolks (if using), heavy cream, and cream cheese (in bits) in a medium bowl Allow to sit for 15-20 minutes to come to room temperature. Whisk eggs, cream, and cream cheese vigorously. The cream cheese will not completely break down into the eggs. This is fine as it will melt into the eggs.
Instructions. Heat the oil in a medium sized pan over medium heat. Add the onion and tomatoes, and panfry until the onion is transparent and the tomato juice reduces down. Lower heat and pour in the eggs. Cook stirring for 1 - 2 minutes, and spoon the cream cheese over the top.
Add the eggs and let them set a bit. Use a spatula to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking. Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs.
Instructions. Preheat oven to 350 degrees. In a large mixing bowl, beat together the eggs, milk and salt. Melt the butter and pour into the bottom of a 9" x 9" glass baking dish. Slowly pour the egg mixture into the pan. Bake at 350 degrees for 10 minutes.
Instructions. Add eggs, salt, and pepper to a mixing bowl and whisk until thoroughly mixed. Set aside until ready to use. Add the butter to a medium-sized, non-stick sauté pan over medium heat and allow to come to temperature. If you are using butter, do not allow it to brown.
Whisk together first 4 ingredients. Melt butter in a large nonstick skillet over medium heat; add egg mixture, and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds. Cook until eggs are thickened but still moist.
Scramble. While they're cooking, whisk the eggs, salt, and cream cheese. 4 eggs, Salt to taste, 2 tbsp low fat cream cheese. In the same pan (no need to clean it) add olive oil and the egg mixture. Cook, undisturbed, at medium low heat until a thin layer of cooked egg appears around the edge of the skillet. 2 tsp olive oil.
In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste, pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or ...
While peppers are cooking/when butter is melting, whisk together eggs and cream cheese in a large bowl. Stir in marble jack cheese and salt and pepper. Pour into the skillet with butter. Allow a couple seconds to allow small curds to form in the center of the skillet. Stir around scraping the bottom of the pan to evenly cook the eggs.
It's really easy to make scrambled eggs with cream cheese. You only need a few basic ingredients and equipment. Equipment you'll need: one bowl, one frying pan and a cooking spatula. 5 Basic ingredients: eggs, cream cheese, milk, chives, and butter. Steps to make the perfect cream cheese eggs: First, whisk together the eggs, milk and cream cheese.
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.
Preparation. In a bowl whisk together the eggs, the cream cheese, 2 tablespoons of the chives, and salt and pepper to taste. In a large heavy skillet melt the butter over moderate heat, add the ...
Whisk the eggs, salt and pepper in a bowl until blended. Heat a nonstick skillet to low heat and spray with nonstick spray. Pour the egg mixture into the skillet, tilting the pan to ensure even coverage. Cook over low heat just until the eggs begin to set, lifting the edge with a spatula to allow the uncooked eggs to flow underneath.
In a medium non-stick skillet cook the scallions in the butter over moderate heat, stirring occasionally, until soft. In a bowl whisk together the eggs, cream cheese and salt and pepper. Pour the ...
Here, the eggs are cooked in a regular pan over the lowest heat you can manage on your stove. Resist the temptation to nudge the dial up and go make yourself some coffee instead. Stir occasionally to mix the cooked eggs on bottom with the still-runny eggs on top, and let the eggs form into billowy curds at their own pace.
Ingredients. 8 large eggs; 1/2 cup 2% milk or half-and-half cream; 4 ounces cream cheese, softened; 1 tablespoon minced fresh parsley; 1 tablespoon minced chives
Whisk: Add all of the ingredients to a large bowl and whisk together until well blended. Add to Pan: Pour egg mixture into a glass baking dish then place in the preheated oven. Bake: Allow the eggs to bake uncovered for 10 minutes. Cover and Bake: After 10 minutes, stir the eggs and bake for 12 additional minutes.