When they are just about done, swirl in a generous dollop of ricotta cheese. I like to make my own ricotta right before the eggs so it is still nice and warm, but if you are using store ricotta just make sure you bring it to room temperature first. A handful of chopped fresh chives gently stirred in, drizzle the whole thing with a little olive oil…and I promise, you will never ever think of scrambled eggs the same way again.
The incredible edible egg!
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Directions






framedcooks
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Um yeah…these are NOT your average scrambled eggs. These are wow. Majorly.
Wow is the perfect word…and they are so easy to make, which may even be double wow!
This sounds fab! I hate any brown in my eggs too. I have a hard time getting them out as they are brown, or the fried ones are crispy brown around the ends and that is a yuck for me. I use cheddar in my eggs,and this week when I went away a woman made my scrambled eggs into an open omelet with fresh mozz. and it was fabulous too. I can’t wait to try it your way! Thank you!
Ooooh! I’ve started making my own mozzarella, so this is a perfect thing to try with it – thanks!
You cannot go wrong with cheese and eggs, seriously. Yum! Thanks for the fantastic idea!
You are so welcome! Enjoy.
I think this sounds fantastic. While I’m an egg purist, I’ll give this a try.
Personally, I don’t add milk. I think whisking the heck out of them before cooking gets the right amount of air in it to make it nice and fluffy.
I definitely go back and forth…but I keep returning to the milky version. That’s what makes the world go round! Either way, ricotta is wonderful with ‘em.
Scrambled eggs with ricotta is THE BEST way. I found a similar recipe about a year ago, and can’t stop raving about it.
I buy ricotta at the store, and freeze serving sized portions so that I have it on hand for scrambled eggs. I thaw in warm water, but sometimes have to drain the excess liquid.
Big time YUM.
It’s comfort food to top all comfort food, right?