Soft-scrambled eggs, Grandma’s way

Scrambled eggs. A no brainer. Why even do a recipe? They’re just screwed up omelets, right? What you serve the kids when you’re frying sunny side up eggs for yourself. I’m doing a recipe for this precisely because I believe there’s a misconception about this food. While it’s technically easy to make scrambled eggs, they usually suck, don’t they? They don’t have to though. I believe Ina Garten understands this. Every time she makes them, they look amazing, soft-scrambled, well seasoned. She cooks them on a double boiler, gently, stirring with a wooden spoon. This is absolutely right. She understands how proteins, cooked too quickly become tough. Adding liquid to scrambled eggs is also a common mistake. It only dilutes the flavor. My grandma made scrambled eggs every morning for decades. She offers to put cream cheese in them. Take the cream cheese. It has this way of melting into the eggs as they cook, providing the creamy, salty element, so you need neither milk nor extra cheese, and the chives give it a hint of oniony goodness, but not too brassy. They’re a perfect combination. Get a piece of rye or whole grain toast or bagel, and you’re good to go.

Soft scrambled eggs with cream cheese and chives


  • 5 large eggs (good eggs, preferably fresh, free range, organic–whatever you got)
  • 4 tablespoon softened cream cheese
  • 1/2 teaspoon minced chives
  • salt and pepper
Crack the eggs in a bowl and whisk well, really incorporating the yokes and whites. Add generous amount of salt, a pinch of black pepper, cream cheese and chives. In a non stick pan (could be on low direct heat or a double boiler), pour the egg mixture. Allow to set for a minute, and cook, gently. Do not be tempted to blast the heat and cook them quickly. It takes about 5 minutes. Remove from heat when they are still somewhat liquidy. They will continue to cook in the residual heat of the pan for a few minutes longer. Serve on rye or whole grain toast with an extra garnish of chives.