ricotta eggs
“Add ricotta while scrambling your eggs to act as a steaming agent and achieve the fluffiest most pillowy eggs that melt in your mouth.
My love for eggs runs deep. Recently, I tried a new way to scramble them for the perfect fluffy and creamy result.
Mix in milk or cream with your whisked eggs. This helps in cooking them slowly, avoiding overcooking and burning. It also makes the eggs fluffier by acting as a steaming agent.
recipe notes
Once the eggs are almost cooked, stir in the ricotta to mix well and continue cooking together until done.
ricotta eggs
yield: 1 serving
prep time: 10 min
cook time: 5 mins
cook level: easy
clean up: light
ingredients
3 eggs
3 tbsp ricotta cheese
1 tbsp butter, unsalted
2 tsp parsley, minced for garnish
sliced rustic sourdough, toasted
3 tbsp harissa sauce
1 tbsp pecorino romano, grated for garnish
olive oil for drizzle
salt and pepper to taste
Instructions
in a small bowl, whisk 3 eggs with a pinch of salt and pepper for 2-3 minutes until egg whites have successfully mixed with yolks.
heat up a small non-stick pan on low heat, and add butter until just about melted.
once pan has successfully heated, add in the season scrambled eggs and immediately stir in a circular motion with a high heat rubber spatula.
stir once and allow the heat from the pan to slightly cook the eggs. repeat this process 2 to 3 more times while occasionally removing the pan from heat to avoid overcooking and cooking the eggs too quickly. avoid high heat when cooking eggs. cooking the eggs on low heat ensures that the eggs will not burn and cook beautifully. low and slow.
just when the eggs are about to finish cooking, add in more salt and pepper to taste and stir in the ricotta off the heat.
once mixed, finish cooking the eggs to your desired doneness. i enjoy my eggs a little on the creamier side with a shiny appearance.
once the eggs are done cooking, use the spatula to push one side of the egg in the pan and fold it over as you would an omelet. keep folding over the egg until it forms a mound of egg, almost like a burrito.
carefully take your pan and pour the egg over your toast.
drizzle the harissa sauce over the eggs and sourdough.
sprinkle the grated pecorino cheese on top of the egg.
add your minced parsley for garnish.
drizzle olive oil on top.
hi, i’m denise!
I'm a Product Designer turned Home Chef. With professional training in both fields, I bring creativity and precision to the kitchen.
Whether you're a beginner or an experienced cook, my goal is to empower and inspire you through recipes and tips.
I can help you cook and conquer kitchen challenges for amazing meals.
