"Turkey Egg Scramble"
4 turkey eggs (or 6 chicken eggs)
1/4 teaspoon sea salt
1/4 teaspoon ground white pepper
1 tablespoon ghee
1/3 cup ricotta cheese
2 tablespoons shredded cheddar cheese
Break 4 turkey eggs into a small mixing bowl. Add 1/4 teaspoon sea salt and 1/4 teaspoon ground white pepper. Beat with a fork until fairly smooth.
Put 1 tablespoon ghee in a skillet and turn the heat on low.
After the ghee melts, pour in the egg mixture. Stir gently with a spatula, scraping the cooked egg off the bottom of the skillet.
When egg curds begin to form, add the ricotta cheese and mix it in thoroughly. Watch as the eggs thicken. They will stay relatively soft and pale, because the ricotta minimizes the tendency to turn crisp and brown.
When the eggs are almost done, sprinkle on some shredded cheddar cheese. Turn and stir the eggs. Sprinkle on a little more cheddar. Turn and stir the eggs one last time. The cheddar should be melted but not mixed into the eggs. Serve hot.
Turkey eggs are beige with darker brown spots. They are about half again the size of a chicken egg, or twice the size of a pullet egg when the hens first start laying. Bigger eggs have thicker shells, so it takes more force to break these. I found them very prone to chipping; be prepared to pick shards out of the bowl. The yolks were bold orange and quite firm, possibly because these eggs came from pastured birds. The flavor is basically the same as chicken eggs; I couldn't detect a significant difference. Turkey eggs are rarely available commercially, but we scored several from an Amish family who sell whatever eggs they have.
Sea salt has more minerals than table salt, but you can use table salt if that's all you have.
White pepper shows up less in eggs than black pepper does. It has a hot flavor but is a little mellower. Black pepper will work, if you don't mind the dark specks.
Ghee is clarified butter. It won't burn at most cooking temperatures, and is one of my favorite cooking fats. Any time you need to fry something in butter, use ghee. If you don't have any, use plain butter, just be careful not to burn it.
Ricotta is a soft, wet, semisolid white cheese. It makes the eggs fluffy and moist. If you like your eggs that way, use ricotta to make it happen. If you prefer yours with crispy brown bits, you probably won't like this.
A sharp yellow or yellow-and-white cheddar won't melt too much. You want something to provide a little accent against the milder flavors.