Scrambled eggs a la tetsuya
28/9/2011
Serves 5
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.
Ingredients
| 10 | Eggs |
| ½ cup | Parmesan cheese, grated |
| 100 ml | Cream |
| 5 tbsp | Cream style corn |
| 2 tbsp | Butter |
| 1 to taste | White peppercorns, ground |
| 1 to taste | Salt |
Directions
- 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.
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