Tetsuya’s Scrambled Eggs With Ricotta & Creamed Corn
Tetsuya’s Scrambled Eggs with Ricotta & Creamed Corn
Show mum how much you care for her this Mother’s Day by treating her to scrambled eggs with a twist, created by world-renowned chef and Electrolux Cooking Ambassador Tetsuya Wakuda.
1-2 tsp creamed corn
4 tsp grated parmesan cheese
Pinch of salt and pepper
1 tsp extra virgin olive oil
100 grams ricotta cheese
Chives to garnish
Pinch Truffle Salt (optional)
Crack 4 eggs into a bowl and cut the egg yolks with a fork, don’t whisk. Add creamed corn, cream and parmesan cheese, season with salt. Heat the pan with olive oil and butter, then add the eggs and gently stir with a spatula. Once the eggs begin to scramble, remove them from the heat and add the ricotta. Portion onto plates, garnish with chives and season with truffle salt.
What are you cooking for Mother’s Day?