Creamy Scrambled Eggs with Mascarpone

Once you learn to make my Creamy Scrambled Eggs with Mascarpone, you’ll never look back. These soft scrambled eggs are so luxurious, you’ll crave them regularly and make them often.

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There is something so appealing about the perfect Creamy Scrambled Eggs that actually makes my mouth water. Adding in dollops of mascarpone cheese and heavy cream ensures that your eggs will (almost) never be dry. You will crave them. You will think about eggs probably more than anyone should be thinking about eggs. They're that good!

Confession: I never used to like scrambled eggs. They felt like rubber in my mouth, the flavor was off-putting, and they made a kind of squeaking noise when I chewed them. Oh wait, that's because they were always overcooked! My parents, short order cooks, me - we were overcooking our eggs all along! Follow along as I show you how to make the creamiest scrambled eggs with the most flavor - and no squeak, unless you have a mouse or a loose floorboard.

❤️ What you'll love about this recipe

• Quick - You can whisk these up and have them on you plate in about 10 minutes.
• Easy - Sometimes we make the simplest things more complicated by overthinking them. Just cook your eggs over medium low heat and take them off just before you think they're done. Add cheese and fold in. Boom. Done. Easy.
• Delicious - So creamy and, the only word is luscious. You are going to be thinking about these eggs when you should be looking at the road. Watch out!
• Versatile - You can change these up by adding herbs, or other cheeses. Try adding cottage cheese and making cottage cheese scrambled eggs! You can serve them on sourdough toast, or pile them into a burrito. The possibilities boggle the mind!

Ingredients

So few ingredients and you can leave off the herbs if you don't want them. No heavy cream? Leave it out. No butter? Use olive oil. No eggs? Don't be silly, go to the store and come back. We'll wait.

See recipe card below for quantities.

Substitutions

Here are a few ways you can adapt to your dietary or kitchen preparedness needs:

• Heavy cream -  If you would like, you can leave this out, or substitute with coconut cream (not cream of coconut, which is used in pina coladas). If you choose this, I would look for refined coconut cream, as this has a neutral flavor.
• Mascarpone - In place of the mascarpone, you can use cream cheese or creme fraiche.
• Eggs - Welp... this is an egg dish, and I've never tried egg substitutes, but if you have and want to try it, please let me know how it goes. Genuinely curious, but not curious enough to do it myself 😆

Variations

I believe this is a classic egg dish that is perfection just the way it is, but I know you guys and how you love to play with your food! Here are a few starting points. Have fun!

• Spicy - Fold pieces of chorizo, spicy breakfast sausage, or just a few dashes of hot sauce, into your eggs at the end of cooking.
• Cheesy - Shredded cheddar or gruyere, crumbled feta, or even soft boursin cheese, added at the end would also be fabulous.
• Herbaceous - Try adding some fresh dill just before folding in your mascarpone to allow the flavor to permeate the eggs.

Equipment

Nonstick pan: When cooking eggs, a nonstick pan is your best choice. Eggs are inherently sticky, try washing dried eggs off ofa plate sometime. Their stickiness makes them difficult to move, flip, or clean them from your cast iron or stainless steel. Yes cast iron does have some nonstick properties at high heat, as does stainless steel, but since we will be cooking these eggs on a lower heat, why take the risk. Investing in a good nonstick pan and treating it with care will leave you with less frustration and more delicious eggs.

Chopsticks: Some astute readers, and those who watch me make breakfast most mornings on Instagram, will notice that do most of my whisking with chopsticks. First of all, that's what I grew up seeing. My mother was Korean and I don't recall if I ever saw a whisk in our house when I was growing up.

Using chopsticks in the kitchen is more than cultural and many professional chefs are turning to them in their cooking They make it easier to maneuver cooking meats, flipping fried foods, and even for plating. They also incorporate more air into your ingredients when whisking, making your muffins and cakes and even eggs more fluffy. They allow for more precision, less splatter, easier clean up, and bamboo or wooden ones won't damage cookware. Try it for yourself. Just hold them like you would for eating and whisk your ingredients with a circular motion.

Instructions

Making beautifully creamy scrambled eggs is less about ingredients than it is about technique. Keep your heat lower than you think you should and you'll be fine. Keep the eggs moving and pull them off the heat before they are completely finished. Let's do this together:

Step 1: Crack your eggs into a large bowl and add half of the mascarpone and all of the heavy cream. Use a large whisk, or chopsticks, to mix the eggs until there is no visible difference between the whites and the yolks. There will be large pieces of mascarpone still floating around, and that’s just what we want.

Step 2: Heat a nonstick pan to medium-low heat and add butter to melt. 

Step 3: Pour the eggs into the skillet.

Step 4: Run a spatula along the bottom and sides of the pan, scraping the cooking eggs off to one side and allowing uncooked eggs to take their place against the bottom. Continue the eggs until they are about 90% done and they are still glistening with moisture. This could take anywhere from 5 to 8 minutes, depending on your stove.

Step 5: Take your pan off the heat, sprinkle with kosher salt and dollop the remaining mascarpone on top of the mostly cooked eggs.

Step 6: Fold the eggs over the cheese and stir in.

Step 7: Transfer directly to serving plates. Serve, garnished with chopped fresh herbs, perhaps alongside some crispy bacon and some extra fluffy biscuits.

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