Creamy Scrambled Eggs with Cheese and Chives

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (2)

RECIPE
COMMENTS & REVIEWS(2)

Cook Time:
5 min
Level:
Easy
Yield:
2 servings

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Times:

Prep: 5 min
Inactive Prep: --
Cook: 5 min
Total:: 10 min

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Ingredients

4 large eggs
1/2 cup whole milk ricotta
1/4 cup minced chives or scallion greens
1/4 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter

Directions

Whisk the eggs with the ricotta, chives, salt and pepper, to taste, in a bowl until evenly blended.

Melt the butter in a small non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a rubber spatula for soft, fluffy curds. Continue cooking, stirring occasionally, until the eggs set into a soft creamy curd (if the eggs cook too long the cheese will begin to weep.) Divide the eggs between 2 plates and serve hot.

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Comments & Reviews

recipe Creamy Scrambled Eggs with Cheese and Chives
TASHA New Brunswick, NJ 11-27-2004
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Divine!!!!
Rated: 4 stars out of 5

I am not much of a cook, but this recipe was easy, esay, easy. It was quite delicious and tasted absolutely divine!
recipe Creamy Scrambled Eggs with Cheese and Chives
ROBERT Cary, NC 11-21-2004
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the not so fluffy, fluffy eggs
Rated: 3 stars out of 5

the recipe was easy to follow, nice clear instructions... if you don't have whole milk, whatever you keep in your... refridgerator is fine. the eggs didn't come out as fluffy as i'd hoped, they were a little broken down. i tried it twice, once in cast iron, once in teflon pans. teflon works best as usual. if you like cheese or tomato or mushrooms just add them in, it makes no difference as long as the proportions aren't too great. make sure you keep the heat low, or the eggs will start to brown and ruin the presentation. White pepper works well too, and it doesn't contrast like black pepper.Read more