Custardy Egg with Fresh Ricotta for 4
The platonic ideal of the egg, the slow-scramble is as luxurious as it is simple. And as long as long as you start with good eggs with velvety golden yolks and are painstakingly patient over the stove, you’ll get a rich, creamy dish of eggy heaven every time.
1 cup of ricotta, room temperature
more butter than you should tell your guests about (3 - 4 good pats)
Beat eggs very well until little bubble form. Add a pinch of salt.
Heat a good pat of butter in a heavy bottomed sauce pan or skillet over low heat—not too big—you don't want too much egg directly touching the bottom of the pan because it will cook too fast and the whole strategy here is slow and low.
Once butter is melted, make sure heat is as low as it will go and pour in eggs
Stir the eggs semi-regularly, until small curdles rise to the top. This can take 10 minutes. (A podcast or reading material is recommended.)
Once the curdles rise to the top, add another pat of butter and keep on doing stirring. As more curdles form and the eggs thicken, you’ll have to start stirring continuously so no eggs stick to the bottom and over cook. (If it happens, don’t worry, the ricotta gives you another shot at custardy creaminess.)
When the egg mixture just begins to hold together as a mass, add a big scoop of fresh ricotta to the egg mixture and fold it into the eggs. **the eggs will still be very wet at this point, they will have just left their liquid-y state. Continue to stir for another minute or two. Then the eggs should be finished. They should still be wet and loose!
Scoop custardy eggs into a shallow serving bowl. Scoop a bit more ricotta on top and finish with a sprinkling of dill sprigs, maldon salt flakes and fresh-ground black pepper.