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(IDDSI Level 3) Soft Scrambled Egg With Milk and Cheese Recipe

egg milk scrambled iddsi level 3
egg milk scrambled iddsi level 3

Level 3 – Soft Scrambled Eggs With Milk and Cheese

Super creamy, silky-smooth scrambled eggs that are perfect when you need food with a soft, liquid-like texture. Made with a gentle, slow-cooking method that keeps them incredibly smooth – no lumps or chunks! Extra milk, butter, and cheese make them rich and satisfying while keeping the consistency flowing and easy to swallow. Suitable for anyone requiring food with IDDSI Level 3 or more.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 2 people
Course: Main Course
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs
  • 3 tbsp whole milk
  • 2 tbsp butter
  • 2 tbsp soft cheese (cream or processed cheese)
  • 1-2 tbsp additional milk or cream (if necessary for thinning)
  • pinch of salt

Equipment

  • Non-stick pan or heavy-bottomed saucepan
  • Whisk or fork
  • Fine mesh strainer
  • Immersion blender (if needed)
  • Spoon for testing consistency

Method
 

Step 1: Prepare the Egg Mixture
  1. Crack eggs into a bowl and whisk thoroughly until completely smooth
  2. Add 3 tablespoons of milk and whisk until well combined
  3. Strain the mixture through a fine mesh strainer to remove any lumps
  4. Add a pinch of salt if desired
Step 2: Set Up Low Heat Cooking
  1. Place pan over the lowest possible heat setting
  2. Add 1 tablespoon of butter and let it melt slowly
  3. The pan should be warm, not hot – test by dropping a small amount of egg mixture; it should barely sizzle
Step 3: Cook the Eggs Slowly
  1. Pour the egg mixture into the pan
  2. Let it sit for 30 seconds without stirring
  3. Using a spatula, gently push the eggs from one side to the other
  4. Continue this gentle pushing motion every 30-45 seconds
  5. Cook for 8-12 minutes total – the eggs should remain very wet and creamy
Step 4: Add Cheese and Final Butter
  1. When eggs are still very soft and liquid-like, add the soft cheese
  2. Stir gently to incorporate
  3. Add the remaining tablespoon of butter
  4. Remove from heat while eggs still look underdone
Step 5: Final Check and Serve
  1. Use an immersion blender for 10-15 seconds if needed to ensure smoothness
  2. Test the consistency by lifting with a spoon – it should drip continuously
  3. If too thick, add more milk and blend briefly. If too thin, return to very low heat for 1-2 minutes, stirring constantly.
  4. Serve immediately while warm

Notes

 

IDDSI Level 3 Texture Guidelines Met

  • Smooth texture with no lumps
  • Drips off spoon in continuous stream
  • Can be drunk from a cup or eaten with a spoon
  • No chewing required
  • Flows easily when tilted

 

Tips for Success:

  • Low and slow is key – high heat will create curds and lumps
  • Remove from heat while eggs still look underdone – they’ll continue cooking
  • The cheese adds protein and helps maintain smooth texture
  • Strain the raw eggs to prevent any lumps from forming
  • If reheating, add milk and stir gently over very low heat

 

Storage:

  • Best served immediately
  • Can be refrigerated for up to 24 hours
  • Reheat gently with additional milk to restore smooth consistency
 

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