When I was in 8th grade, all of the girls were required to take a semester-long cooking class. We were arranged in groups of four because there weren’t enough burners for all of us to use. One of the first things we were required to cook was scrambled eggs.
They turned out awful. They were dry and had no taste. Whenever I eat eggs from a breakfast buffet, they remind me of those awful 8th-grade Home Ec scrambled eggs.
Fortunately, I loved scrambled eggs before that disastrous introduction to cooking them and enjoy trying out variations on the theme.
This recipe is from a mid-1960s “California style” cookbook. Ironically, I bought it when I lived in New Jersey. The cream cheese really makes these eggs out of the ordinary and will have you reaching for seconds.
- 6 eggs
- 3 ounces cream cheese cut into small chunks
- 3/4 teaspoon salt
- 1/8 teaspoon thyme
- Dash Tabasco
- 2 Tablespoons finely minced onion
- 1 Tablespoon butter
- 1 Tablespoon chopped parsley
- Beat eggs lightly with salt, thyme and Tabasco.
- Saute’ onion lightly in butter.
- Add egg mixture and cook over very low heat until almost set, stirring occasionally.
- When eggs are almost set, add cream cheese and finish cooking eggs until set.
- Sprinkle with parsley and serve at once.
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