Fluffy Ricotta Scrambled Eggs
Did you know that adding ricotta cheese to your scrambled eggs will make them the fluffiest and smoothest? Cooked low and slow, you’ll impress the whole family at breakfast.
Try the fluffiest of all breakfasts: Ricotta Scrambled Eggs! Add this secret ingredient to your scrambled eggs and make those ultra-creamy little clouds of happiness. This recipe uses a non-stick pan and only three main ingredients: eggs, ricotta, and chives. It’s so simple to make and goes perfectly on toast, wrap, or else. Say goodbye to rubbery and dry scrambled eggs! With the help of this trick, you’ll get your eggs fluffy, guaranteed. Simplicity is often best!
What is Ricotta?
Did you know ricotta is the leftover bits of the separation process of making cheese? In other words, it’s a whey cheese, and it’s filled with water, so it’s more perishable than standard cheese. The supermarket version is often made of cow’s milk but could also be made with goat, sheep, or water buffalo milk. It’s a cheese high in protein and calcium and one of the lowest in fat and cholesterol, with only 9mg of cholesterol and 1.4g of saturated fat per ounce (28g). Comparing it with parmesan, for example, which is 24mg of cholesterol and 4.5g of saturated fat per ounce, it is a big difference.
French Scrambled Eggs
The French way of cooking scrambled eggs, or oeufs bouillés, should I say, is to do it slow-and-low, with a wooden spatula and a lot of love. Here are a few tricks to nail your next scrambled eggs like a pro:
- Low and Slow: Cooking the eggs over low heat ensures they stay tender and creamy.
- Don’t Over-Stir: Stirring gently but not too rapidly helps create fluffy curds. Over-stirring can lead to a denser texture.
- Don’t overbeat your eggs: Avoid overbeating them at the beginning, as this can make them firm. Beat until homogenous, and voila!
- Take off the fire when it looks almost ready. The residual heat from the pan will continue to cook the eggs, so plate them quickly.
The Size of the Pan Matters
To prevent sticky eggs, use a non-stick pan for this recipe. An 8— to 10-inch (20 cm) pan is suitable for one or two people who use 2 or 3 eggs each. A 12-inch (30 cm) pan is ideal for 2 to 4 people. Don’t overfill your pan; make another batch if you need more.
Serve with
Enjoy these fluffy ricotta scrambled eggs with toasted sourdough bread, English muffin, wrap, sautéed spinach, or fresh avocado slices for a complete and satisfying breakfast, brunch or even lunch.
Other Yummy Egg Recipes
Scrambled Ricotta Eggs
Equipment
- non-stick pan 8 to 10 inches (20cm) under three eggs and a large 12-inch (30cm) for more than four.
Ingredients
- 5 eggs
- 2 tbsp ricotta cheese
- ½ tsp olive oil or butter
- salt and pepper *or dill pickle juice instead of the salt.
Topping
- chives
Instructions
- Whisk the eggs with salt and pepper until homogenous.
- Bring a non-stick pan on low heat. Add the ricotta and the egg mixture, and constantly stir with a spatula until the mixture is no longer liquid and forms little curds for about 5 minutes.
- Serve with a topping of chives or parsley.
Video
Notes
- Serve on toast, bagel, English muffin, tortilla wrap, or by itself with extra chives or parsley on top.
- Make sure the plates are ready to go. You won’t want to leave your eggs in the pan too long; the residual heat will cause them to overcook and lose their fluff.
- Crack some extra white or black pepper on top at the end. For extra kick.
Nutrition
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Did You Make This Recipe?
Share your thoughts on it! Leave a comment or share a picture and tag me @littlenomadsrecipes on Instagram.
So easy to make, making them a perfect breakfast choice!
What a difference the ricotta made to our morning scrambled eggs. This is definitely the way I’ll be fixing them from now on. Thank you for the idea.
Such an easy little trick that goes far! Enjoy!
Yes please! These are a great idea for breakfast, I’d love the grape tomatoes too. I’ll be saving this for later.
At home, there are always some fresh grape tomatoes; they go everywhere and are so yummy!
Wow! These were so amazing, I can’t wait to make them again. They were easy to prepare and so delicious. So glad I found this delicious recipe!!!
Yes, I used to crank up the heat to make omelettes, but they would turn brownish and rubbery; this way, it’s extra fluffy and moist! Perfection!
I love the richness the ricotta adds to the scrambled eggs. It’s a perfect protein-rich breakfast!
Yes, a protein-boosted breakfast!
Excellent timing! I bought a giant tube (yes tube!) of local fresh cheese and I was wondering what to do with it. It is the same texture as ricotta and went perfectly with my morning eggs. Great recipe!
YOu are some serious cheese lover! A tube of fresh local cheese sounds dreamy!
Yuuuummyyy. It’s all I can say. WOW. I’ll never go back to regular scrambled eggs. I’m so happy I found your recipe! 🙂
I’m glad i could help!
These ricotta scrambled eggs were a hit when I served them for brunch recently. Will make them again.
Your scrambled eggs look creamy and delicious. I love the smooth texture of ricotta, but I have never tried it with eggs. I have to get some and try your recipe. Thanks for sharing.
Yes! A must-try! Enjoy!
This came out so delicious! I was skeptical but I did the dill pickle juice, maple and cheddar cheese combo. WOW! Maybe being pregnant makes me like it even more lol! My kids wolfed it down too! And it was so easy and quick.