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.
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!
- 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.
- Immersion Blender - While this isn't necessary for making soft scrambled eggs, 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 - It's important for soft scrambled eggs not to stick to the bottom of the pan, so 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
- 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.
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.
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 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.
- 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.
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.
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