Slow-cooked scrambled eggs require patience, but reward the eater with exceptional flavor. These scrambled eggs are mixed with ricotta, Parmesan, garlic scapes, and spring onions, but feel free to add whatever cheese and alliums you may have on hand.
- 5 large eggs
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon sea salt
- pepper
- 2 garlic scapes, diced
- 1 spring onion, diced with several green strips reserved for garnish
- 3 tablespoons ricotta
- 2 tablespoons grated Parmesan
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Whisk eggs in a large bowl; add the cream and sea salt. Whisk ingredients well, in a circular motion. Meanwhile, set a medium-sized skillet over low heat, and after several minutes add butter.
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Once butter is bubbly and fragrant, slowly pour egg mixture into skillet. Scatter garlic scapes and onion over egg liquid, give a brief stir, and wait. Using a wooden spoon, gently stir mixture every so often. After 10 minutes slight ribbons will begin to form, keep waiting and stirring gently. Add several dollops of ricotta, and gently fold in.
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After 25 minutes large curds should begin to form, stir often to keep the egg from sticking, and wait for eggs to arrive at your desired consistency (somewhere between 30 and 40 minutes total cook time). Just before you pull eggs, check salt, give a few twists of pepper, and scatter in Parmesan. I usually pull them when they have just stopped seeming soggy as it would be a shame to overcook these. Serve on a warm plate with toast and onion strips or herbs for garnish.