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Gordon Ramsay and Bobby Flay swear by adding a bit of crème fraîche to their scrambled eggs. Alton Brown’s unconventional approach calls for mayonnaise and extra egg yolks.
Ina Garten, however, puts her own Italian-inspired spin on the breakfast favorite.
The key to perfect scrambled eggs is ricotta cheese, the “Barefoot Contessa” star recently told the Wall Street Journal.
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“How you cook the eggs makes such a difference, too,” Garten said. “If you cook them at a very low heat and add ricotta to give it creaminess and a little texture, it’s just a whole other thing.”
Ina Garten’s recipe pairs ricotta scrambled eggs with buttered toast, chives, Parmesan and red pepper flakes. (iStock)
She added, “It’s like a custard rather than scrambled eggs.”
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Garten also recommends adding any herbs that you have on hand. “I put chives in it,” she said.
Her method has one thing in common with Ramsay’s approach: Both chefs rely on gentle cooking to keep the eggs soft. Ramsay adds the crème fraîche cold at the end to stop the cooking and bring richness to the dish. Garten instead folds ricotta into the eggs as they cook, leaving some small curds visible, according to the Journal.
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Her recipe, adapted from her cookbook “Simply Ina,” serves four and calls for eggs, milk, butter, olive oil and ricotta. She heats the butter and olive oil over medium-low and lets the eggs, which are whisked with milk, salt and pepper, set briefly at the edges before stirring constantly until they’re soft and custardy.
Gordon Ramsay adds cold crème fraîche to scrambled eggs, while Garten stirs ricotta into hers. (iStock)
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Garten suggests serving the eggs on buttered toast, with chives, Parmesan and red pepper flakes.
She also shared other simple tips to elevate everyday dishes beyond breakfast.
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For last-minute appetizers, she makes an “emergency blue-cheese dip” with blue cheese and mayonnaise, then serves it with whatever vegetables she has in the fridge. Potato chips, olives, salami and cucumber slices also make her list of easy, go-to snacks.
Garten shares her cooking and hosting advice on her new video podcast, “Happy Hour With Ina Garten.” (Brad Barket/Getty Images for The New Yorker)
For dessert, Garten told the Journal, she’ll buy a cheesecake from a good bakery and make a quick raspberry sauce to serve with it. “Nobody will ever know,” she said. “You’re relaxed. The dessert is delicious. Everybody has a good time.”
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Garten shares more of her food and entertaining advice on her new video podcast, “Happy Hour With Ina Garten,” which she films in her Manhattan apartment.