leftover beaten egg scrambled

Now stop pfft-ing and rolling your eyes! A recipe for scrambled eggs? Are you serious? Yes, I am! Confess! How many times have you had some beaten egg leftover when a recipe asked to brush the pastry or whatever you were cooking? You put the bowl with the remainder in the fridge and promised yourself you'll have scrambled eggs the following morning. But then life got in the way...and I find that's generally the problem with leftovers. You have the best intentions, but you find it to hard to get out of bed and then having cereal seems the more viable option. Two days later you wonder whether it's still safe to eat. And then it becomes a drag to even discard it. We've all been there.

I have also had to use some leftover ricotta from a cheesecake I made and thought why not try that. There were still 3 more eggs in my fridge and some chives. Why make it complicated? And who's to say scrambled eggs should only be enjoyed for breakfast? I had them as a late-afternoon snack before running some errands. If you don't have leftover ricotta, try grating some hard cheese like parmesan and add a splash of milk if you like. 

Something I had to learn over the years means that scrambled eggs need a bit of attention. Too often I have been multitasking, leaving the kitchen, the eggs solidified and then it became a rather dry affair. Scrambled eggs want a little bit of attention and you should do yourself the favour to have a few meditative minutes at the stove gently stirring and keeping an eye on them.

Scrambled eggs with leftover beaten egg

  • leftover of 1 beaten egg
  • 2-3 eggs
  • about 100 g ricotta cheese (or grated hard cheese and a splash or two of milk)
  • salt and pepper
  • a pinch of sweet red chili flakes (or play around with the seasoning)
  • 1 tablespoon olive oil
  • chives or parsley to

Heat the oil in a pan over medium heat. Beat the eggs with the leftover egg, add the ricotta (or cheese and milk) and beat with a whisk until you have a smooth mixture. Season with salt and pepper and chili. Add the egg mix to the pan and continue stirring gently until the mixture solidifies, but stays moist. You should keep an eye on the pan and stir regularly. When it is solid, but still moist remove from the pan and serve with snipped chives or chopped parsley.


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