Two words – creamed. corn.
Now before you start thinking that Jules is loosing it and reverting to her childhood in the oh-so-ugly 1970s, I’d better come clean about my sources. You see last week I was extremely lucky to be invited to attend a masterclass by Tetsuya in his new classroom kitchen fitted out by Electrolux. And the first thing Australia’s most famous chef demonstrated was the humble scrambled egg.
You just can’t help but love Tets. So humble and although he professes to be shy – so fun and engaging. Not to mention talented. I think he’s pipped Ferran Adria from the lofty position of my favourite chef.
Now I thought I knew how to scramble an egg like the best of them, but I was happy to learn some new tricks. As Tetsuya says, everything tastes better with ricotta and parmesan. I couldn’t agree more. Apart from the flavour boost, the ricotta lightens the texture and even if you have to let the eggs get cold they’ll still be soft and edible.
But the most surprising revelation of the evening was the creamed corn. And yes I’m talking out of a can. It adds a certain something to your eggs. It’s a subtle sweetness with a hint of corn – quite mild. I don’t think I would have tasted the corn if I hadn’t known it was in there. But these eggs are seriously good and I’m pretty sure the corn is key. If it’s good enough for Tetsuya it’s good enough for me.
If you’re wondering – the eggs came from my cousin’s farm. They sell eggs at the Canberra Markets every weekend. If you happen to be in the capital be sure to drop by and tell them I said hi. And that is their actual colour. No photoshopping here. And yes they were delicious for my lunch today.
[5 ingredients | 10 minutes]
tetsuya’s scrambled eggs
If you’re not into corn, you could always serve the eggs without or take it to a new level with some crab meat or cooked prawns.
The best thing about scrambled eggs is that you can cook for as few or as many people as you like and they’ll be fine.
Apart from adding some lovely creamy cheesiness, the ricotta makes a massive difference to the texture of your eggs. So even if you overcook them a little they’ll still be moist and soft.
Tets also uses cream in his eggs which does add to the richness. And he uses a combination of butter and olive oil in the pan at the beginning. My version is a bit more simple and waistline-friendly but no less delicious.
I’d forgotten how some people are sensitive to undercooked eggs. Had to laugh when fellow blogger Peter G from Souvlaki for the Soul was worried that Tetsuya’s eggs were a bit on the ‘snotty’ side.
4 free range eggs, lighly whisked with a fork
4T canned creamed corn
large handful parmesan cheese, grated
Melt butter in a small saucepan over a medium heat.
Add eggs, corn and parmesan and cook stirring almost constantly until the eggs are clumpy and still a bit fluid or until cooked to your liking.
Stir through ricotta and serve with toast and a green salad.