Creamy Scrambled Eggs with Mascarpone

Creamy mascarpone scrambled eggs on a blue floral plate.

5 from 1 vote

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.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Brunch

Cuisine: American, Italian

Servings: servings

Calories: 354kcal

Author: Cynthia Christensen

Equipment

Ingredients

4 large eggs
¼ cup mascarpone cheese
2 tablespoons heavy cream
1 tablespoon unsalted butter
⅛ teaspoon kosher salt

Instructions

Crack your eggs into a large bowl and add half of the mascarpone, the salt, and all of the heavy cream.
Use a large whisk to mix the cheese into your 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.
Heat a nonstick pan to medium-low heat and add butter to melt. Pour the eggs into the skillet and let sit for about 30 seconds, to give the bottom time to cook a little.
Run a spatula along the bottom of the pan, scraping the cooking eggs off to the side and allowing uncooked egg to take their place against the bottom.
Continue running your spatula along the bottom and sides of the pan to to form curds and to prevent any part of the eggs from overcooking.
Cook 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.
Take your pan off the heat and dollop the remaining mascarpone on top of the mostly cooked eggs.
Fold the eggs over the cheese and stir in. Transfer directly to serving plates. Garnish with fresh herbs if desired.

Video

Notes

Room temperature ingredients will cook more evenly and the cheese will better melt into the eggs while cooking. If possible, leave your eggs and your mascarpone on the counter to come to room temperature for about 30 minutes. You can also place your eggs into a bowl of warm water for about 15 minutes to quickly bring the temperature up.

Before starting to cook, make sure you have your plates out and ready to receive their portion of eggs. Leaving your eggs in the pan will cause them to overcook. Your eggs will continue to cook from their residual heat.

These eggs are best served and eaten immediately, but if you cannot, store leftover eggs in an airtight container for up to 2 days.

To reheat your eggs microwave for about 30 seconds on 50% heat, stir and heat for another 30 seconds on 50%, to just warm them a bit, or reheat in your nonstick pan, being careful not to overcook them.

Nutrition