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.
2T butter 4 free range eggs, lighly whisked with a fork 4T canned creamed corn large handful parmesan cheese, grated 4T ricotta
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.