• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Privacy Policy
×

Home » Recipes » Breakfast

Soft Scrambled Eggs with Ricotta

Published: Jun 14, 2022 · Modified: Nov 19, 2020 by Coley · This post may contain affiliate links.

Jump to Recipe

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.

close up of scrambled eggs on a plate with a fork

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.

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.
  • High in protein, gluten free and Keto friendly.
  • The addition of rich, creamy ricotta makes them taste elegant and refined - not your basic scrambled eggs!
ingredients for soft scrambled eggs with ricotta

Essential Ingredients

  • Eggs - Use the freshest, best quality eggs you can get. Look for the words "pasture raised" in the grocery store - I like this brand.
  • Ricotta - Full fat, whole milk ricotta cheese is best, 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.

Helpful Equipment

  • Immersion Blender - While this isn't necessary, I find it does a great job at whisking together the eggs to make them super light and airy. My immersion blender is one of my most-used tools in the kitchen, so it's a great investment whether you plan to use it for eggs or otherwise.
  • Non-stick Pan - Unless you want your eggs to stick to the bottom of the pan, a good non stick skillet is essential. There are many good pans on the market, I currently use this one. It's a good idea to keep one pan in your kitchen as a dedicated egg pan so it always retains its non stick surface.
  • Rubber or Silicone Spatula - Also one of my most used tools in the kitchen, a rubber or silicone spatula is great for scraping the sides and moving the eggs around without causing any damage to the pan.

Step by step instructions

  • an immersion blender whisking eggs
  • butter melting in a pan
  1. 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.
  2. Melt the butter in a small pan over medium-low heat.
  • overhead shot of a spatula mixing eggs in a pan
  • overhead shot of a spatula folding ricotta into scrambled eggs

3. Pour in the eggs, then use a rubber spatula to gently move them around, lifting and folding to slowly form large curds.
4. When the eggs are almost set, turn off the heat, then add the ricotta, salt and pepper, and gently fold to combine.
5. Transfer the eggs to a plate. Sprinkle with herbs if desired and serve immediately with buttered toast.

overhead shot of a plate with soft scrambled eggs and toast with a fork

Tips for success

  • 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.
  • 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.
extreme close up of scrambled eggs with herbs on top

Faq about Soft Scrambled Eggs with Ricotta

Are the eggs fully cooked when prepared this way?

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.

Can these be made with egg beaters or egg whites only?

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.

What is the difference between pasture raised eggs, cage free, free range and organic?

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.

Related Recipes

  • Easy Homemade Ricotta Cheese
  • French Baked Toast with Cream and Eggs
  • Smashed Eggs on Toast with Butter + Spring Herbs
  • Grilled Zucchini Bruschetta with Whipped Ricotta + Mint

Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead shot of a plate with soft scrambled eggs and toast with a fork

Slow Scrambled Eggs with Ricotta and Chives

★★★★★ 5 from 1 reviews
  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x
  • Category: eggs
  • Method: scrambled
  • Cuisine: Breakfast
  • Diet: Gluten Free
Print Recipe
Pin Recipe

Description

These rich and creamy Soft Scrambled Eggs with Ricotta only take 10 minutes and 3 simple ingredients to prepare. They're easy to make and sure to impress whoever you're making them for! 


Ingredients

Scale
  • 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

  1. Crack the eggs into a small bowl.
  2. 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.
  3. 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.
  4. When the eggs are almost set, turn off the heat, then add the ricotta, salt and pepper, and gently fold to combine.
  5. 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. 

Keywords: scrambled, eggs, slow, easy, french, butter, chives, ricotta, breakfast, brunch

Did you make this recipe?

Tag @coleycooks on Instagram and hashtag it #coleycooks

« Cheesy Baked Zucchini Gratin
Easy Baked Eggplant Parmesan »

STAY IN THE LOOP! Sign up for my newsletter to get recipes and tips delivered straight to your inbox.

Reader Interactions

Comments

  1. danielle

    July 10, 2015 at 12:42 pm

    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.

    Reply
    • Coley

      July 13, 2015 at 12:25 pm

      Good eye! The ricotta really throws these over the top. Didn't even think about the added protein - bonus!

      Reply
  2. Winnie Anderson

    August 04, 2015 at 10:53 pm

    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!

    Reply
    • Coley

      August 06, 2015 at 1:21 pm

      Yaaaay!!! Nice job on the fried peppers, too! They're also really good with a few cherry tomatoes thrown into the mix

      Reply
  3. Frank

    June 14, 2022 at 11:50 am

    These are unbelievably good. And super easy too. My new favorite way to have eggs

    ★★★★★

    Reply

Did you make this recipe? Leave a rating and review! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Hey! I'm Nicole Gaffney, but my friends all call me Coley. You should, too! Or call me Nicole. Whatever. Just don't call me late for dinner.

About Nicole Gaffney

Subscribe to my Newsletter for all the latest recipes!

Looking for something in particular?

Soups

bowl of bean soup with a spoon sticking out

Easy + Inexpensive 5 Ingredient Bean Soup

close up of vegetable minestrone soup with parsley pistou herb drizzle

Vegetable Minestrone with Parsley Pistou

A bowl of lobster bisque with a spoon

Lobster Bisque

Chicken poblano white bean chili in red bowls. Tortilla strips, cilantro, and sour cream make wonderful toppings.

Chicken Poblano White Bean Chili

Hands cupping a bowl of chicken white bean soup.

30 Minute Pesto Chicken, Kale + White Bean Soup

Top view of three bowls of spicy carrot soup garnished with yogurt swirls.

20 Minute Spicy Carrot Soup with Yogurt + Sesame

Salads

overhead shot of grilled halloumi and peaches with arugula, jalapeños and honey lemon vinaigrette

Grilled Halloumi + Peaches with Arugula, Jalapeños and a Honey Lemon Vinaigrette

A plate of spinach salad with a fork and a hand

Warm Spinach Salad with Pancetta + Goat Cheese

Thai flavored papaya salad piled up on a blue plate with a fork.

Thai Green Papaya Salad

Oval serving platter with a fork next to green bean tuna salad with lemon wedges.

Italian Tuna + Green Bean Salad

Top view of a serving bowl with raw corn and nectarine salad.

Raw Corn + Nectarine Salad

Vertical shot of a tan plate with a fork and serving of lyonnaise salad.

Lyonnaise Salad

Breakfast

A small plate with a broken in half apple cider donut.

Baked Apple Cider Doughnuts

Perfect Muffin Tin Popovers (Video!)

Perfect Muffin Tin Popovers

Butternut Squash, Bacon, Kale + Goat Cheese Frittata

Butternut Squash, Bacon, Kale + Goat Cheese Frittata

Top view of candied bacon on parchment paper.

Candied Bacon

Croissant Morning Buns | ColeyCooks.com

Croissant Morning Buns

Close up strawberry goat cheese pastries stacked on a plate.

Strawberry + Goat Cheese Pop Tarts

Vegetable Sides

Roasted Beets with Avocado Habanero Crema

Roasted Beets with Avocado Habanero Crema

A fork splitting a roasted head of breaded cauliflower on a plate.

Whole Roasted Cauliflower with Fish Sauce Vinaigrette

Brussels Sprouts with Anchovy Caper Butter (Video!)

Brussels Sprouts with Anchovy Caper Butter

Roasted Butternut Squash with Goat Cheese, Hazelnuts + Lime. An awesome vegetarian main or unique Thanksgiving side! | ColeyCooks.com

Roasted Butternut Squash with Goat Cheese, Hazelnuts + Lime

Crispy Brussels Sprouts with Herbs + Pecorino

Crispy Roasted Brussels Sprouts with Pecorino + Herbs

Side view of two pint mason jars filled with pickled carrots and garlic cloves.

Ginger Pickled Carrots

Winter Recipes

Top view of a flourless chocolate cake with a cracked top and cardamom pods

Turkish Coffee Flourless Chocolate Cake

Top view close up of chocolate chunk cookies on a wood table.

Crispy Chewy Chocolate Chip Cookies

a plate of cookies with a broken cookie in the foreground and ingredients in the background

Mom's Chewy Oatmeal Chocolate Chip Cookies

bowl of bean soup with a spoon sticking out

Easy + Inexpensive 5 Ingredient Bean Soup

a loaf of cinnamon raisin walnut bread sliced

Cinnamon Raisin Walnut No-Knead Bread

close up of vegetable minestrone soup with parsley pistou herb drizzle

Vegetable Minestrone with Parsley Pistou

The Art of the Smoothie Bowl Cook Book is Out NOW!! Click the photo above to order.

Footer

Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

Stay Connected!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Didn't find what you were looking for?

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 Brunch Pro on the Brunch Pro Theme