Soft Scrambled Eggs With Ricotta And Chives Recipes

SOFT SCRAMBLED EGGS WITH FRESH RICOTTA AND CHIVES

Steps:

• Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended.
• Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes.
• Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.
• Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.

EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES

Steps:

• In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
• In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
• As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

SCRAMBLED EGGS WITH RICOTTA CHEESE

Steps:

• Add eggs and ricotta to a large bowl; whisk until blended.
• Melt butter in a large nonstick skillet over med-low heat.
• When foam subsides, add in the egg mixture.
• Cook, stirring constantly, until the eggs are soft-set but still creamy, about 3 minutes.
• Do not allow the eggs to develop a curdlike consistency-that means they are overcooked.
• Sprinkle with salt to taste and a grinding of pepper.
• Sprinkle with basil leaves; serve at once with toast and tomatoes.

SOFT SCRAMBLED EGGS WITH RICOTTA AND CHIVES

Steps:

• Whisk the eggs, chopped chives, and 1/4 teaspoon fleur de sel in a medium bowl until well blended. Melt the butter in a heavy medium nonstick skillet over medium heat. When the foam subsides, add the eggs and stir with a heatproof silicone spatula until the eggs are almost cooked but still runny in parts, tilting the skillet and stirring with the spatula to allow any uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add the ricotta and stir just until incorporated but clumps of cheese are still visible.
• Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon the scrambled eggs atop the toasts. Sprinkle with more fleur de sel and freshly ground pepper. Garnish with whole chives, if desired.

SCRAMBLED EGGS WITH CHERVIL AND CHIVES

Steps:

• Fill a medium saucepan halfway with water and bring to a simmer. Meanwhile, in a metal mixing bowl, whisk the eggs, chives, and chervil. Add the butter and cream cheese to the egg mixture and place the bowl over the saucepan with simmering water; the bowl should not be touching the water. (This is a French technique called a bain marie, or water bath.) Season eggs with salt, and stir with a rubber spatula until the eggs look softly scrambled, 2-3 minutes. Remove the eggs from the heat and continue to stir until the eggs are soft but set. Transfer to a serving bowl, garnish with sage blossoms (optional), and serve.

SOFT SCRAMBLED EGGS WITH PESTO AND FRESH RICOTTA

Steps:

• Over medium-high heat, melt butter in a medium-size skillet, preferably well-seasoned cast iron or nonstick.
• Beat eggs with salt, pepper and, if using, Parmesan cheese. Pour eggs into pan, swirl and turn heat to low. Using a heat-proof rubber spatula, stir eggs constantly until very loosely set and slightly runnier than you like them.
• Remove pan from heat and drizzle pesto on eggs. Off heat, give eggs one more gentle stir -- enough to finish cooking them and to distribute pesto in dark green streaks. Scatter ricotta on eggs and drizzle with more pesto if desired. Serve at once.