Tetsuya’s Scrambled Eggs With Ricotta & Creamed Corn

May 5, 2011


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.

Serves 2

4 eggs

1-2 tsp creamed corn

80ml cream

4 tsp grated parmesan cheese

Pinch of salt and pepper

1 tsp extra virgin olive oil

25g butter

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.

Watch Tetsuya cook this dish with simple step-by-step cooking instructions here!

What are you cooking for Mother’s Day?

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