First, to prepare the Philadelphia cheese balls, take two blocks of Philadelphia cream cheese and divide each block into 9 equal portions. Gently roll each portion between your hands to form small, smooth balls.
Place the eggs in a large bowl, add a pinch of salt, and beat them well. Coat the cheese balls using a double breading method: dip them first into the beaten eggs and then roll them in the breadcrumbs, making sure they are evenly coated.
Meanwhile, heat plenty of oil in a deep, wide pan. Start frying the cheese balls a few at a time to prevent the oil temperature from dropping. Fry until the Philadelphia cheese balls are evenly golden on all sides.
Remove them with a slotted spoon and place them on paper towels to drain any excess oil.
Lightly season with salt and serve immediately.