A passion for food + fashion

Soft Scrambled Eggs with Ricotta

In Food on June 4, 2012 at 12:25 pm

Last week we had a big magazine photo shoot at our house and my former Bon Appétit colleague Jeanne Kelley styled the food. She brought along some eggs from her chickens and after the shoot was over, she left a bowlful for me…

…including one of her chicken’s palest blue eggs, which are the subject of Jeanne’s award-winnning cookbook, Blue Eggs and Yellow Tomatoes.

Jonathan Gold has said “Jeanne Kelley is not like you and me … the eggs laid by her chickens could blind you if you looked directly into the yolk.” He’s not kidding.

With eggs this fresh, it’s best to do as little as possible. I heated up a tablespoon of butter in a skillet over medium heat. I whisked the eggs with a little salt and some chives snipped from our garden, and then when the butter was bubbly poured the eggs into the pan, tilting the pan occasionally to let the runny parts slowly cook.

After a couple minutes, when the eggs were just barely cooked, I removed from heat and folded in some fresh ricotta and sprinkled with fleur de sel. There is nothing quite like a perfectly scrambled egg, particularly if it was laid by one of Jeanne’s chickens.

  1. Farm to table at its finest. Looks heavenly!

  2. Your blog is beautiful. I found you while looking for just that: beautiful blogs to nominate for the One Lovely Blog award. Take a look, and kudos for your delicious work! http://teresayoung.com/2012/06/12/a-blog-award-nomination/

  3. Sublime! A perfectly cooked scrambled egg. Makes me want to build a chicken coup!

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