Scrambled eggs a la tetsuya
These scrambled eggs are sensational and reading the recipe here, you'll be able to see why. The cheese and cream to eggs ratio is just perfect.
|½ cup||Parmesan cheese, grated|
|5 tbsp||Cream style corn|
|1 to taste||White peppercorns, ground|
|1 to taste||Salt|
- Break the eggs into a bowl and 'cut' the egg whites with a fork, gently scrambling the eggs.
- Mix in cheese, cream and creamed corn.
- Melt the butter in pan and season it with salt and pepper.
- Add the eggs mix and stir gently over a medium heat until the eggs are set. Serve immediately.