This easy recipe for slow scrambled eggs with ricotta and chives produces the creamiest, most incredibly scrambled eggs you’ve ever had!
I never really cared much for scrambled eggs. I mean, I would tolerate them, but they otherwise did nothing for me. So often they’re tough, overcooked, and well, boring. I mean, a sunny side egg >>>>>>> scrambled, all day, every day!
But that was until I tried this method for slow scrambling eggs. They’re soo light and fluffy! Plus, the addition of ricotta cheese makes them incredibly rich, creamy and decadent. I have a few tricks up my sleeve for getting these eggs just right, but you’ll have to watch my video to see how it’s done!
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Slow Scrambled Eggs with Ricotta and Chives
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: eggs
- Method: scrambled
- Cuisine: Breakfast
Description
This easy recipe for slow scrambled eggs with ricotta and chives produces the creamiest, most incredibly scrambled eggs you’ve ever had! Soft, delicate and rich. These eggs are incredibly creamy and flavorful.
Ingredients
- 2 eggs
- 1 tablespoon butter
- 2 tablespoons full fat, ricotta cheese
- 1/8 teaspoon salt
- black pepper to taste
- 1 tablespoon minced chives
Instructions
- Crack the eggs into a small-medium sized bowl. Use an immersion blender to pulse the eggs for about 15-20 seconds, util they are fully homogenized and look light and airy.
- Melt the butter in a small pan over medium-low heat. Pour in the eggs and use a spatula to gently move the eggs around, lifting and folding to slowly form large curds. When the eggs are almost set, add in the ricotta, salt and pepper, and gently fold to combine.
- Remove the eggs from the pan and place on a plate. Sprinkle with chopped chives and serve immediately with buttered toast.
Notes
- This recipe makes enough for just one person! Be sure to double, triple, or quadruple it, but know it will take the eggs a bit longer to cook.
Nutrition
- Serving Size: 1
Keywords: scrambled, eggs, slow, easy, french, butter, chives, ricotta, breakfast, brunch
Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer.
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!
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