Soft Scrambled Eggs with Ricotta
This easy recipe for soft scrambled eggs with ricotta only takes 10 minutes and 3 simple ingredients to prepare. They're rich and creamy while also being delicate and light as a cloud.
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I've always preferred my eggs cooked with a runny yolk, rarely ever opting for scrambled. But then I tried these eggs and now they're all I want to eat.
For more egg recipes, try my eggs in purgatory, zucchini frittata with feta and basil, or sweet potato hash with fried eggs.
Why This Recipe Works
- Beginner friendly - anyone can make this!
- Quick and easy with only 3 basic ingredients.
- A simple cooking technique ensures light, custardy eggs that never turn rubbery or spongy.
- The addition of rich, creamy ricotta makes them taste elegant and refined - not your basic scrambled eggs!
Eggs - Use the freshest, best quality eggs you can get for the best tasting soft scrambled eggs. Look for the words "pasture raised" in the grocery store - I like this brand.
Ricotta - Full fat, whole milk ricotta cheese is best for making super creamy soft scrambled eggs, but if you prefer part-skim that can work too. Avoid fat-free ricotta. For even better results, try using homemade ricotta.
Herbs - Herbs are optional but they give added flavor and a beautiful presentation. I love using chives, but fresh parsley, basil, dill, thyme or a combination all work nicely as well.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
how to make soft scrambled eggs
- Crack the eggs into a small bowl. Whisk the eggs until they are fully homogenized and look light and airy (no visible bits of whites or yolks). I like to use an immersion blender to make it easier.
Pro Tip: The key is to beat the eggs really well before cooking. I like using an immersion blender, but a whisk and some elbow grease work too. Just make sure there are no streaks of white or yolk, only a smooth, even yellow.
- Melt the butter in a small pan over medium-low heat.
- Pour in the eggs, then use a rubber spatula to gently move them around, lifting and folding to slowly form large curds.
Pro Tip: It's important to keep the heat as low as possible when making soft scrambled eggs and continually move the eggs around the pan until they're just set. Have patience, it may take more time than you're used to but it's worth it.
- When the eggs are almost set, turn off the heat, then add the ricotta, salt and pepper, and gently fold to combine.
- Transfer the eggs to a plate. Sprinkle with herbs if desired and serve immediately with buttered toast.
Tips for Success
- The eggs can go from perfect to overdone in a matter of seconds so as soon as they're finished cooking, remove from the heat and serve immediately.
- This recipe for soft scrambled eggs only makes one serving and can be scaled up to serve as many as you like as long as you follow the low and slow technique. The more eggs you have, the longer it will take for them to set. Have patience.
FAQs
Yes, think of it like a custard or the runny yolk in an over easy egg. The eggs are still fully cooked, but the low and slow technique prevents them from forming large, tough curds and instead allows the egg proteins to coagulate slowly, keeping them delicate and soft. If the slightly loose texture bothers you, just continue cooking them a few seconds longer until they're a bit more firm.
Unfortunately, no. The soft, delicate texture comes from the combination of the yolks and the whites cooking together and will not have the same effect with just the whites. Egg Beaters and similar products are made up of mostly egg whites, so the same applies.
The egg selection at the grocery store can be quite confusing thanks to clever marketing terms. Cage free means the chickens are not confined to cages, but it does not mean they have space to roam or are free to go outside. Free range means the chickens have access to roam in an outdoor space, but this is typically a loophole where there is only a very small area for them to visit and is not very different from cage free. Pasture raised means the chickens have full, free roaming access to an outdoor space where they can forage on natural grasses and insects. This is my preferred type of egg. Organic refers to the chickens being fed an organic diet, but it can vary from brand to brand.
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Soft Scrambled Eggs with Ricotta and Chives
Ingredients
- 2 large eggs pasture raised if possible
- 1 tablespoon butter
- 2 tablespoons whole milk ricotta cheese
- salt and pepper to taste
- black pepper to taste
- minced soft fresh herbs such as chives, parsley, basil or dill (optional)
- buttered toast for serving optional
Instructions
- Crack the eggs into a small bowl.
- Whisk the eggs until they are fully homogenized and look light and airy (no visible bits of whites or yolks). I like to use an immersion blender to make it easier.
- Melt the butter in a small pan over medium-low heat. Pour in the eggs, then use a rubber spatula to gently move them around, lifting and folding to slowly form large curds.
- When the eggs are almost set, turn off the heat, then add the ricotta, salt and pepper, and gently fold to combine.
- Transfer the eggs to a plate. Sprinkle with herbs if desired and serve immediately with buttered toast.
Notes
- This recipe only makes one serving and can be scaled up to serve as many as you like as long as you follow the low and slow technique. The more eggs you have, the longer it will take for them to set. Have patience.
- The key is to really make sure the eggs are beaten really well before cooking. I use an immersion blender to make it easy, but you can just use a whisk and lots of elbow grease to really break them down and incorporate some air. The goal is to not see any distinct bits of egg white or yolk, but rather one homogenous yellow mixture.
- It's important to keep the heat as low as possible and continually move the eggs around the pan until they're just set. Have patience, it may take more time than you're used to but it's worth it.
- The eggs can go from perfect to overdone in a matter of seconds so as soon as they're finished cooking, remove from the heat and serve immediately.
These eggs cooked up beautifully. I was a little concerned about how foamy they were at first from the immersion blender, but it worked itself out.
So glad you enjoyed the eggs!
These are unbelievably good. And super easy too. My new favorite way to have eggs
Just finished eating these - YUM!
I fried peppers on the side because two eggs is not enough food for me????
Thanks for teaching me how to make GOOD scrambled eggs!
Yaaaay!!! Nice job on the fried peppers, too! They're also really good with a few cherry tomatoes thrown into the mix
Those were seriously farm-fresh yolks. I love the low and slow method for custardy eggs. Can't wait to try ricotta- lots of protein, too.
Good eye! The ricotta really throws these over the top. Didn't even think about the added protein - bonus!