You’ll never have rubbery, overcooked scrambled eggs again.
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Making truly delicious scrambled eggs is not an 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 clumpy eggs breaks my heart.
As a recipe developer who loves to troubleshoot common cooking problems, I know there’s a lot to keep track of when making them. For example, the key to good scrambled eggs is to cook them low and slow over gentle heat so the eggs get soft, fluffy, and almost custard-like. If you like a creamy texture, you have to stir the eggs constantly while they cook to prevent large clumps from forming. When you cook them over high heat, the eggs firm up quickly, causing them to seize and become rubbery. The liquid will evaporate quickly too, resulting in dry eggs.
Before you give up on scrambled eggs altogether, try this simple smart trick I have up my sleeves for making super fluffy scrambled eggs, no matter your experience behind the skillet: add ricotta. All you need is a dollop or two. The ricotta will not only add richness, creaminess, and just the right amount of salt to your scrambled eggs, it will prevent them from becoming rubbery and dry.
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How I Make My Ricotta Scrambled Eggs
I usually make three eggs at a time and whisk in 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 fully combined before adding the ricotta. Three eggs scrambled like this serve two people—my husband and me—on top of toast, in a sandwich, etc. If I’m doing a quick dinner for the whole family (two adults and two kids), I crack six eggs and whisk in 1/2 cup of ricotta.
Cook the eggs gently over low heat, stirring them gently as they cook. This is one of the only times I reach for a nonstick pan in my kitchen. I like to add a little knob of butter and once that melts, I add my whisked egg and ricotta mixture. You will notice that large curds won’t form and instead, you’ll get light, creamy, and fluffy eggs. Buffet eggs could never.
Off the heat, I would recommend a little grated Parmesan cheese and a handful of chopped chives. I serve them like this for dinner once a week since they are quick, easy, and only require a few ingredients I always have on hand. Plus, they are full of protein and can be served in a number of different ways—in sandwiches, on top of toast, or in tortillas. Whatever direction you take, I can promise you won’t be eating sad, overcooked scrambled eggs ever again.
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