If you're sick of scrambled eggs tasting spongy and eggy, try this. I add about a tablespoon or 2 of pimiento cheese. I realize this should go in recipe section but I'm putting it here anyway. This is how I make scrambled eggs.

Melt a little butter, chive cream cheese and pimiento cheese in a pan. Scramble the eggs and toss in the pan. Cook til done. You don't even have to put cheese on top because it's in the eggs already!

This sounds good, do you have the carb count on the pimiento cheese ? I haven't eaten it in years.

There are 6 carbs to a 1/4 cup, but I don't use that much. I have always loved pimiento cheese. I also put it on my pork rinds.

Are you making homemade pimento cheese or store bought? I would think store bought would have all kinds of things in it that we shouldn't have including sugar.

Never thought about making homemade. Great idea!!!

what is pimento cheese?

and how would you make it? A recipe would be great...it sounds yummy

Something that makes eggs taste fabulous is adding a little dash of fish sauce. I add about 1/2 tsp per egg, maybe a touch less. It's pretty salty stuff. It doesn't taste like fish.

Anyone else do really soft scrambled eggs? I do mine over an agonizingly slow heat, takes about 20 minutes to finish. Soft and runny, creamy and custardy tasting. So much nicer on the stomach, too, and so flavorful. If you're into dairy, I used to sprinkle soft goat cheese into mine and mix it all up. I've trained my husband to do mine this way in ghee; he calls it 'egg soup.' I call it divine.

I find that any type of cheese in my scramble is tasty. I have heard before that any type of eggs should be cooked low and slow.

I would check on the Saveur website. I remember seeing a recipe for pimento cheese in their magazine years ago and it may still be on the website.