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You Suck at Cooking: Perfect Scrambled Eggs with Ricotta and Chives (Episode 125)

You Suck at Cooking: Perfect Scrambled Eggs with Ricotta and Chives (Episode 125) you-suck-at-cooking-ruehrei

Es gibt Neues aus der Küche von You Suck At Cooking. Hier der neue Gang, als Video serviert: „Perfect Scrambled Eggs with Ricotta and Chives““, also… Rührei. Naja, nicht ganz so spektakulär, aber dennoch guten Hunger!

Videobeschreibung:

„When I first had scrambled eggs with ricotta and chives at a local restaurant I thought I had died and gone to egg heaven! The taste was so perfect, but the texture was just divine. I knew I had to come up with my own recipe to recreate this scrambled egg masterpiece.

These eggs reminded me so much of being in France. And if there’s one thing the French know, it’s how to make eggs; trust me on this one!

When I went to purchase the eggs to make this recipe they didn’t have the organic eggs I normally buy. I thought about getting the free range eggs but they’re honestly just not the same. A lot of marketing goes into those egg labels but everyone knows that organic is always best. I ended up walking 7 minutes to another store to find the organic ones, and boy was it well worth it. Plus I burned of some extra calories which really revved up my appetite!

I harvested the chives from a friends herb garden. I’m sure going to owe her one! I guess I’m gonna have to make her one of those mimosas ;)

Alright, well let’s get to it. The recipe:

3 organic eggs
Fresh chives
Fresh ricotta cheese
Salted organic butter
Salt and pepper to taste

Finely chop the chives until you have around a tablespoon or so. Remember this doesn’t have to be perfect! I end up putting in a different amount every time.

Crack three eggs into a bowl and whisk. Feel free to add in some salt and don’t let anyone tell you it makes the eggs tough or watery! Salt breaks down protein and if anything it will make them just slightly more tender.

Heat your pan to medium low. Be patient with this. Add in some butter (not too much!) then pour in your eggs.

Scrape the bottom of the pan with your silicone spatula until the eggs are almost set, just a bit undercooked.

Stir in two tablespoons or so of fresh ricotta cheese, and remove the pan from the heat.

Spoon the eggs onto some delicious whole grain toast and serve with fruit of choice. The contract in texture between the crunch toast and the soft eggs is to die for.

Now that’s what I call perfect scrambled eggs :)

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