Today I sauteed a quarter cup mushrooms in 3 tbsp butter and added 250ml cream. Everything was set for me to add the ricotta and finish the Alfredo, but it only partly melted. Beyond a certain point, there were some "cheese crumbs" that no amount of heat could dissolve, thus robbing me of a velvety textured Alfredo.  I have successfully made Alfredo with ricotta cheese before. Is there any reason as to why the ricotta did not completely melt? The ricotta package was only opened a few days, so it couldn't have gone bad. 
Ah, we consumers and our expectations: Egg yolks are yellow.   But in reality, yolks come in a range from pale yellow to deep orange. The colour is determined by the food (wheat makes lighter yolks than corn, for example) and can be influenced by feeding  "colourants" for a darker hue. Some regions allow even artificial dyes, but a pinch of paprika will do nicely. Apparently the "expected" or "preferred" yolk colour is also a cultural thing, I found a source claiming that European customers want more orange hues while US customers expect deep yellow.   Organic and free-range eggs typically have a greater variation than those from large agro-industrial production.   So if your scrambled eggs are sometimes lighter, sometimes darker, either accept it as "natural" or check the colour of your yolks when you crack the eggs and for pale yolks add a colourant like a small pinch of    turmeric (what makes curry powder yellow) or  paprika (for more orange eggs).    If you use only a very small amount, it won't influence the taste or only very slightly so. Stir the spice in, then proceed as usual. 