Scrambled eggs … pretty basic right? Allow me to share a few discoveries about the ever-so-simple scrambling of eggs … The first being, that if you’re done scrambling in less than 15 minutes, you’re not making them right. I know, it’s a harsh reality and I just learned this myself. It takes some getting used to and a bit of practice. But, I’m happy to assist.
Amazingly fluffy and delicious eggs are cooked on medium-low heat, with a generous amount of butter or olive oil, and they’re not whipped up with a table fork in the pan. Just remember that when you’re whipping up your next batch.
What you’ll need:
- 3 eggs (I used 2 egg whites and 1 with yolk)
- 3 green onions, green tops only, finely chopped
- 1 tbsp of unsalted butter
- 2 generous spoonfuls of ricotta cheese (I used part-skim)
- crusty bread of your choice (for toast of course)
- kosher salt & freshly ground pepper
What you’ll do:
- Heat skillet to medium-low heat and allow half of the butter to melt
- Whip eggs, add a pinch of kosher salt and green onions
- Add eggs to skillet and allow to set a bit on one side, add the remaining butter
- Fold egg mixture gently with a rubber spatula (don’t over do it)
- When almost complete, gently fold in ricotta
- Pepper and serve