Thursday, April 9, 2009
It's RAMP TIME: Ramp Scrambled Eggs
I am not sure why scrambled eggs are so important to our family but they are. My grandmother, Kitto, used to make the best soft scrambled eggs. No real secrets just butter, a touch of cream and a spatula to slowly stir and break up the curds that form.
People just tend to zap the eggs into submission over high heat but I want reverence paid to that little orb, mostly the eggs I am cooking, which come from Jan's Hope Springs Farm down the road.
So here's a recipe. It's for two people.
1 tablespoon unsalted butter
4 ramps, finely chopped
4 large eggs
1 tablespoon heavy cream
pinch sea salt
a few grinds of black pepper
2 tablespoons grated ricotta salata
Place a medium non-stick frypan over medium low heat. Add the butter and when the butter bubbles and froths add the ramps. Cook for three minutes, stirring occasionally.
While the ramps are cooking crack the eggs into a bowl and whisk with a fork. Add the cream, salt and pepper. Stir.
Add to the ramps in the frypan. Let set for about twenty seconds and then gently break up the curds with a spatula, cooking for about three minutes just until the eggs are set like a custard. Finish with the cheese and serve immediately.