Chef Ina Garten, host of the Food Network show Barefoot Contessa, says the secret to perfect scrambled eggs is adding ricotta cheese, not cream or butter. She told the Wall Street Journal that ricotta is the one ingredient she cannot do without in her scrambled eggs.
Garten, 72, explained that the cooking method matters as much as the ingredient. "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," she said. She noted that the texture is more "like a custard" than traditional scrambled eggs, a consistency she adores.
How to Achieve the Custardy Texture
To get that perfect texture, Garten suggests folding the eggs, incorporating the ricotta, and then folding once more. She also advises leaving some small curds visible for the finest flavour.
For an extra boost, she recommends adding herbs such as chives, and seasoning well with Parmesan and red pepper flakes on top. Her recipe, adapted from her cookbook Simply Ina, serves four and calls for eggs, milk, butter, olive oil, and ricotta.
Other Ways to Elevate Scrambled Eggs
Beyond ricotta, other ingredients can transform scrambled eggs. Cooking the curds in nutty brown butter, duck fat, toasted sesame oil, or chilli crisp oil instead of ordinary melted butter changes the flavour profile. Cooking eggs slowly in leftover bacon fat adds smoky depth, while finishing with extra virgin olive oil or white truffle oil gives an aromatic kick.
Fold-ins added as the curds begin to set bring texture and flavour contrast. Salty, creamy cheeses like goat's cheese, feta, aged Gruyère, or Taleggio melt into indulgent pockets when pulled from the pan just before they fully dissolve. Thin ribbons of smoked salmon, crispy pancetta crumbs, or sautéed wild mushrooms tossed in thyme provide a hearty, savoury contrast.
Final flourishes added once the eggs are plated stop the dish from feeling too rich. Freshly chopped chives, dill, tarragon, or chervil cut through the fats with herby freshness. A dusting of finely grated Parmigiano-Reggiano, a pinch of flaky Maldon sea salt, freshly cracked white pepper, and a few drops of hot honey or aged balsamic glaze add crunch and a hint of acidity.
