Never again failed scrambled eggs

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: never again failed scrambled eggs.

Do you know how to give scrambled eggs that twist that lands you in creamy egg heaven? Super easy: by stirring in a few tablespoons of cream cheese at the end.

A nice bonus is that you can prepare the eggs over medium heat, which makes it super quick. Where you would otherwise end up with somewhat dry crumbly eggs (which you don't want), you compensate for that with the soft thick cream cheese. One thing we promise each other: no light nonsense, okay…

Here's how to make the scrambled eggs, for 2 people:

1. Break four eggs into a bowl.
2. Whisk them with salt and pepper (to taste, try toragashi or a little bit of ground Szechuan peppercorns) in a bowl.
3. Heat 2 tablespoons of butter in a frying pan over medium heat.
4. When the butter starts to foam, add the eggs to the pan and stir constantly for about 1 minute (preferably do this with a heat-resistant plastic whisk).
5. As soon as the egg starts to scramble, remove the pan from the heat and stir in 2 tablespoons of cream cheese.
6. Serve immediately.