scrambled eggs ramps

French-Style Scrambled Eggs w/ Wild Ramps

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French-Style Scrambled Eggs w/ Wild Ramps

wine WINE PAIRING
Gruner Veltliner Wine

The garlic-leek flavor of wild ramps is perfectly suited to egg dishes. In this recipe, the eggs are cooked slowly over lower heat, while stirring constantly, to give them a softer, creamier texture.

Ramps are also very tasty in American-style scrambled eggs, if you prefer that texture.

French-Style Scrambled Eggs w/ Wild Ramps
INGREDIENTS
  • 2 tbsp Unsalted Butter
  • 1 large Wild Ramp
  • 2 pinches Truffle Salt (could substitute plain salt)
  • 1 tbsp Half & Half or Cream
  • 2 large Eggs
  • Black Pepper

DIRECTIONS

1

Clean the ramp (how to prep ramps).
2

Separate the ramp bulb from the greens. Thinly slice the ramp bulb. Cut the ramp greens chiffonade (into thin strips).
3

Melt the butter in a frying pan.
4

Beat the eggs together with the cream (or half & half).
5

Add the sliced ramp bulb & truffle salt. Sweat over low heat until softened.
6

Add the ramp top, and cook for about a minute, until wilted.
7

Remove the pan from the heat, then add the eggs.
8

Return the pan to low heat. Stir the eggs in small circles constantly until they’ve cooked to a custard-y consistency with small lumps. Serve.

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