Making truly delicious scrambled eggs is no easy feat. If you’ve ever been to a breakfast buffet, you’ll know what I mean—just picturing that tray of dry, overcooked, and clumsy eggs breaks my heart.
As a recipe developer who loves solving common cooking problems, I know there’s a lot to keep in mind when making them. For example, the key to good scrambled eggs is to cook them gently and slowly over low heat so that the eggs become soft, fluffy, and almost custard-like. If you like a creamy texture, you may want to stir the eggs constantly as they cook to prevent them from forming large clumps. When you cook them over high heat, the eggs firm up quickly, causing them to hold and become rubbery. The liquid will also evaporate quickly, resulting in dry eggs.
Before you give up on scrambled eggs altogether, Try this simple smart trick I have up my sleeve for making super fluffy scrambled eggs, no matter how inexperienced you are: Add ricotta. All you need is a dollop or two. Ricotta will not only add richness, creaminess and just the right amount of saltiness to your scrambled eggs, but it will also prevent them from becoming rubbery and dry.
How I Make My Ricotta Scrambled Eggs
I usually make three eggs at a time and add about 1/4 cup of whole milk ricotta. (Low-fat ricotta is fine, I guess, but life is too short.) Make sure the yolks and whites are completely combined before adding the ricotta. Three eggs scrambled like this serve two people — my husband and I — on toast, in sandwiches, etc. If I’m making a quick dinner for the whole family (two adults and two kids), I The crack Whisk in six eggs and 1/2 cup ricotta.
Cook the eggs on low heat. This is the only time I reach for a non-stick pan in my kitchen. I like to add a little butter and once it’s melted, I add my egg and ricotta mixture. You will notice that large curds will not form and instead, you will get light, creamy and fluffy eggs. Buffet eggs never could.
Off the heat, I’d recommend a little grated Parmesan cheese and a handful of chopped. Chives. I serve them this way for dinner once a week because they’re quick, easy, and only require a few ingredients that I always have on hand. Plus, they’re packed with protein and can be served in a number of different ways — in sandwiches, on toast, or in tortillas. Whichever direction you take, I can promise you’ll never eat sad, overcooked scrambled eggs again.