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

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.

You can also find this recipe on Dysphagia Cookbook by Audrey Robinson.

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

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

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

Read More: (IDDSI Level 5) Pureed Chicken with Mashed Sweet Potatoes Recipe with Dysphagia