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Scallion Cream Cheese Eggs (SCC)

January 15, 2015

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Two posts ago, Paula wrote about how she is the undisputed and default Breakfast Maker around here. Until it comes to scrambled eggs, that is…

That’s been the one breakfast dish where I refuse to surrender my spatula.

I typically don’t get as excited about scrambled eggs as I do about fried eggs (or anything with a runny yolk), but these are the exception.

Making Scallion Cream Cheese Eggs (SCC)

The cream cheese — especially when added at just the right moment — blends beautifully into the eggs, making them creamy and rich, with a few little pockets of pure melty creaminess hidden throughout. The scallions add the perfect combination of green pops of color, herby freshness, and oniony flavor (without the oniony texture — key to Paula’s willingness to eat this!).

The “SCC” name and idea come directly from one of my favorite breakfast places in Madison, WI, called Lazy Jane’s Cafe. I try to go there nearly every time I’m in Madison, mostly for their Morning Buns, but the SCC is also something worth visiting for (even though it’s infinitely more make-at-home-able than Morning Buns are…).

Scallion Cream Cheese Eggs (SCC)Pin it!

I like making SCC scrambled eggs on weekend mornings — topped with a grind of black pepper — and going all out with buttered toast, sliced avocado, and sliced tomatoes or cherry tomatoes on the side (not that you really need the avocado, since the eggs are so rich already…).

Ingredients for Scallion Cream Cheese Eggs

Plain scrambled eggs now seem boring and less appealing to me, although they’ll still do in a (scallion-less) pinch. But the thing about scrambled eggs is that I’m very particular about how they get that way.

Scallion Cream Cheese Scrambled Eggs (SCC)Pin it!

Even during the WORST weeks of my tendinitis this summer, when Paula did 99.99% of the cooking, dish-washing, water-pouring, tv remote button-pushing, and heavy lifting, there was one little 0.01% of effort made by me: Paula would beat some eggs, I would cook them with a slightly pained grip on the spatula, and Paula would then plate the scramble (and wash the dishes).

Making Scallion Cream Cheese Scrambled Eggs

Paula, like many people I think, still subscribes to the strategy of actively scrambling the eggs in the pan, whereas I try to nudge them around as little as possible, since after all, the eggs still get “scrambled” when they’re initially whisked in the bowl.

Making Scallion Cream Cheese Scrambled Eggs

Since I learned this relatively hands-off approach to making light, fluffy, and never-browned scrambled eggs, I’ve become very picky about whose/which scrambled eggs I enjoy; anything stirred too often, so that it toughens up into many little egg “crumbs,” is not my texture of choice. Do the opposite — with no stirring at all — and you’ll end up with an omelette, so the key, of course, is something in the middle.

Scallion Cream Cheese Scrambled Eggs (SCC)Pin it!

Here is the technique I use for fluffy scrambled eggs:

  1. Pre-heat the pan, with a little olive oil in it, on low heat (lower than you think) for longer than you think (5-10 minutes). This will ensure that the pan is evenly heated, so you’ll avoid any browning.
  2. A minute or so before you add the beaten egg mixture, raise the heat a little (to medium-low or medium). Then pour in the eggs and don’t touch them for at least 30 seconds or maybe even a minute.
  3. Don’t stir the eggs around in the pan. Do gently nudge the cooked parts of the eggs away from the edges of the pan and toward a pile in the center. Once you have a fluffy pile of only partially cooked egg you can flip it over if you want, but your main job is just to scrape the (cooked) layers of egg that form along the bottom of the frying pan and nudge them out of the way of the still-runny egg that needs a turn along the bottom, too, in order to get cooked.
  4. Once your layered, fluffy clumps of egg have all formed, you can flip them to make sure they’re fully cooked on all sides, and finally, use your spatula to break up the very large pieces into smaller ones if you like.

Add in extra complications, like cream cheese and scallions, and you won’t get such perfect pillows of eggs, but I still essentially follow this basic technique. I like adding other ingredients to scrambled eggs sometimes, too — spinach or cilantro, grated pepperjack or goat cheese, and Paula likes soy-rizo — but tomatoes are strictly on the side, since they’re nearly impossible to add to either scrambles or omelettes without the undesired accompanying wateriness.

Scallion Cream Cheese Scrambled Eggs (SCC)Pin it!

Maybe, just maybe, after Paula reads this blog post, I will loan her my scrambled egg spatula, but then again, it’s always nice to be able to make one delicious breakfast dish for someone who makes you 99.99% of your other breakfasts.

Scallion Cream Cheese Scrambled Eggs (SCC)Pin it!

Print this recipe. (PDF)


Scallion Cream Cheese Eggs (SCC)
(Inspired by the SCC at Lazy Jane’s Cafe in Madison, WI)

(Serves 2)

Active and Total time: 15 minutes.

~ 4 eggs, beaten
~ splash of milk or nondairy milk (optional)
~ 1 Tbsp. olive oil
~ 2-5 scallions, diced (optionally reserve some to garnish)
~ 1½ – 2 oz. cream cheese, cut into cubes while cold
~ freshly ground black pepper, for serving

How to make it:

1. Beat the eggs in a bowl, optionally adding a small splash of milk, and set aside.

2. Add the olive oil to a non-stick frying pan and warm over medium-low heat for 2-3 minutes, then add the diced scallions and let sizzle, stirring occasionally for at least another 3-5 minutes. (The goal is to heat the pan slowly, so that it’s evenly heated, while cooking the scallions as much as desired.)

Frying scallions for Scallion Cream Cheese Scrambled EggsMaking Scallion Cream Cheese Scrambled Eggs

3. Once the scallions are cooked as desired, and the pan is heated, pour in the beaten eggs over the scallions, but don’t touch them for the first 30 seconds. Then start to gently nudge the cooked parts of the eggs away from the edges of the pan and toward a pile in the center. Continue scraping the (cooked) layers of egg that form along the bottom of the frying pan and nudging them out of the way of the still-runny egg that needs a little time along the bottom, too.

4. As soon as your spatula starts to leave some clear paths along the bottom of the frying pan (but while most of the eggs are still runny and uncooked), add the cubes of cream cheese. Gently fold the cream cheese into the eggs by flipping somewhat-cooked clumps of egg upside down onto the cream cheese, but try not to stir or break up the eggs too much.

The perfect moment to add the cream cheeseAdding the cream cheese

5. The eggs are fully cooked when you can tell that any remaining soft white parts are just melty cream cheese and not uncooked egg whites. Use your spatula to break up large pieces into smaller ones if desired, and transfer to plates so that it doesn’t start to brown.

6. Optionally garnish with a pinch of reserved scallions, and serve warm with a grind of black pepper (and toast!).

Print this recipe! (PDF)

Scallion Cream Cheese Scrambled Eggs (SCC)Pin it!

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Cheesy Skillet Potatoes and Eggs Eggs Benedict with Greek Yogurt Hollandaise Sauce Huevos Rancheros Skillet-Baked Eggs with Garlicky Yogurt
31 Comments leave one →
  1. January 15, 2015 10:31 am


  2. January 15, 2015 10:45 am

    Wow. Its amazing

  3. January 15, 2015 10:50 am

    yummy! I never thought of adding cream cheese before, I always just go for cheddar or pepper jack but I’m sure this delicious!!

  4. Lan | morestomach permalink
    January 15, 2015 11:14 am

    i’m also of the fried egg/runny yolk category, it reminds me of my grandfather. scrambled eggs always has to be flulffy and the method i found that worked out best for me was the Gordon Ramsey one. (caveat: i fangirl for him, so i might be biased…)
    ps. avocado is always a must, no matter how rich everything else is :)

    • January 15, 2015 11:30 am

      Nice — I just watched that Gordon Ramsey video, and now I want to try that method sometime! (Although it’s a lot more hands-on!) He probably has a point about over-scrambling the eggs by beating them before they get into the pan, too.

      I was never a fan of Gordon Ramsey until I started watching MasterChef *Junior* (I’ve still never watched the adult version of MasterChef — I think I got Top Chef-ed out on social drama/competitiveness, with not enough about the food, a few years back), but now he’s won me over :)

      Also yes to avocado all the time, everywhere.

      • Lan | morestomach permalink
        January 15, 2015 12:37 pm

        funny you should say that. masterchef junior i cannot handle!
        for proper food related competition shows, may i suggest The Great British Baking Show? it’s on PBS and they are so civilized. i love love love love this show.

      • February 12, 2015 10:16 am

        That’s funny, I guess we have different taste in cooking shows. :) For what it’s worth, one of the main reasons I love the junior version of the show is just how considerate and supportive and relatively non-competitive the kids are with each other (compared to the usual “I didn’t come here to make friends”-type on adult cooking shows).

        I’ve never watched The Great British Baking Show, but now I’ll have to try it soon for sure! :)

  5. January 15, 2015 11:21 am

    Most appetizing egg recipe :)

  6. January 15, 2015 11:40 am

    Oh, these look so delicious! We love scrambled eggs in our house…and I’m definitely going to be sharing these with the family on Sunday morning! Thank you for sharing your scrambled egg secret! <3

  7. January 15, 2015 12:46 pm

    Yummm…these look scrumptious, and I never would have thought to use cream cheese! I’ll have to pass this recipe along to my boyfriend, who is the undisputed scrambled-egg master of our household (I think being able to scramble eggs is a gift – and I just don’t have it!).

    • February 12, 2015 10:19 am

      Haha, yep, maybe every household has an undisputed scrambled-egg-maker… in fact every household has probably fallen into certain roles in the kitchen, even if it happened somewhat randomly. (I know that Paula is the undisputed deep-fryer, and pizza dough maker, and raw chicken handler around here.) But I do still think that anyone can learn how to make scrambled eggs the way they like them! It just takes some thinking about the technique.

  8. January 15, 2015 5:37 pm

    I’d eat so much of these. Seriously!!!

  9. January 16, 2015 12:41 am

    I don’t often enjoy eggs for breakfast but I like the idea of cream cheese with them :D

    Choc Chip Uru

  10. January 16, 2015 1:46 am

    It looks absolutely scrumptious!

  11. iamchefblog permalink
    January 20, 2015 3:13 am

    Great blog! This recipe sounds absolutely delicious! :) if you get a moment, you may be interested in following my blog at x

  12. January 21, 2015 11:04 am

    I cook eggs as you wrote very often. It is so great texture !! Thank you for sharing!!

    • February 12, 2015 10:22 am

      Thanks for commenting! And yes, I know I can’t be the only one who makes eggs this way (although I also know there must be other ways to make fluffy creamy eggs, but this has been my favorite for a while!).

  13. afracooking permalink
    January 26, 2015 5:52 am

    I love my eggs for a lazy weekend breakfast. Really like the idea of adding cream cheese – must give that a try. It is these simple pleasures that really make life sparkle ;-)

    • February 12, 2015 10:23 am

      Definitely. :) I’m with you on that one, which is why I’d never deny myself the simple pleasure of adding cream cheese to my scrambled eggs. (If I don’t have cream cheese in the house, I’d rather have fried eggs, or skip eggs altogether till another day.)

  14. January 26, 2015 5:59 am


  15. January 29, 2015 7:28 am

    Allison, i LOVE that you use cream cheese in your scrambled eggs: that’s one of my childhood things because my mom used to always do that for us. Eggs are such a personal thing, right? like everyone has their own favorite ways to make them and to eat them, and no one makes them the same way.
    Eggs are a daily thing for me, and you eat your eggs in an almost identical way to how i eat mine, only yours are definitely more refined than my slapdash way of making them. i’m going to have to slow down one morning and make a gorgeous plate of these for myself. :)

    • February 12, 2015 10:26 am

      Thanks for commenting, Shannon! That’s awesome that you grew up eating eggs this way — lucky you! :) Eggs are a daily thing for me, too, although I’m more likely to have fried eggs (or some leftover weekend frittata) on weekday mornings (or fried eggs on top of something for dinner), so I only make this every once in a while — maybe once a month. It’s definitely a treat!

  16. March 1, 2015 1:27 pm

    ah, the perfect breakfast – right there! :D

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