The key to the creamiest eggs possible? You got to cook them low and slow (and throwing in some cream cheese certainly helps).
Photo by Heami Lee
Prep: 5 minutes
Total: 20 minutes
2 tablespoons unsalted butter
12 large eggs
4 ounces cream cheese, cubed
kosher salt and freshly ground black pepper, to taste
1. Melt the butter in a large nonstick skillet over medium-low. Add the eggs and salt. Break up the eggs and cook, stirring and pushing them around the pan, until the eggs are mostly set, about 10 minutes. Add the cream cheese and stir for another 1 to 2 minutes. You want the eggs to stay soft, but the cheese to melt. You may even want to remove the pan from the heat completely at this stage. Taste for seasoning and add some freshly ground black pepper.