the best scrambled eggs you’ll ever eat
You will need: (serves 2)
- 4 large free range eggs
- 1.5 tablespoon creamed corn
- 1 tablespoon cream
- 1 tablespoon ricotta
- 1 tablespoon butter and 1 tablespoon oil for frying
- Generous pinch of Tetsuya’s Truffle Salt
Lightly beat eggs and creamed corn in a bowl and add cream.
Heat butter and oil in a (non-stick) frypan and add egg mixture.
Cook on low to medium heat, gently folding occasionally until almost done. Do not over stir as it will become watery.
Crumble the ricotta over the mixture and fold in gently. Let the heat of the eggs melt the ricotta.
Sprinkle truffle salt on top of the cooked eggs and serve with bread or toast. Toasted sourdough is perfect.
Original Recipe: Tetsuya Wakuda, Tetsuya’s, Sydney
This adaptation and image courtesy of: Not Quite Nigella >> http://www.notquitenigella.com/2010/04/18/tetsuyas-scrambled-eggs-with-truffle-salt-slothful-sundays/