A delightful twist on classic scrambled eggs, featuring a creamy texture and fresh herbaceous flavor.
Crack the eggs into a mixing bowl and whisk them until fully combined and slightly frothy.
Whisking the eggs thoroughly incorporates air, making them fluffier when cooked.
Heat the butter in a non-stick skillet over medium-low heat until melted and slightly bubbling.
Using medium-low heat prevents the eggs from cooking too quickly and becoming rubbery.
Pour the whisked eggs into the skillet and let them cook undisturbed for a few seconds.
Allowing the eggs to set slightly before stirring helps create larger curds.
Gently stir the eggs with a spatula, folding them over themselves as they cook.
Stir gently to avoid breaking the curds too much, keeping the texture creamy.
Add the cream cheese to the eggs and continue stirring until the cheese is melted and fully incorporated.
Adding the cream cheese enhances the creaminess of the eggs.
Sprinkle the parsley, cilantro, salt, and pepper over the eggs and stir to combine.
Adding the herbs at the end preserves their fresh flavor and vibrant color.
Serve the scrambled eggs warm, garnished with additional herbs if desired.
Serve immediately to enjoy the eggs at their best texture and flavor.
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