Tetsuya Wakuda’s Scrambled Eggs
By: on May 01, 2011
If I could win the lottery, right at this moment, or maybe tomorrow (it’s cool I can wait a bit, right?), I’d go travel around the world. For a whole year. Sounds hedonistic, I know. But I’ve always thought that the most interesting people to talk to are the ones who are well-read & well-traveled. I’m not saying that everyone else is boring. Or that I’m striving to be more interesting. It’s just that immersing one’s self in another culture, interacting with the local people, and heck just plain being THERE. It opens your mind and widens your horizons.
Oh yeah, of course I’d bring Mark with me. ‘Cos I like him. And I need someone to carry my bags.
Haha! Kidding. We travel light when we can.
Anyway, that’s what I’ll do. Rock star it all over the globe. Hell’s bells yeah.
The first thing I always check out in the local scene, besides the architecture, is the food. One of the best ways to know more about a country is by what the natives eat, whether it be from the street stalls or homely cafes. So when Mark & I go meal-hunting during holidays, we always end up in some hole-in-the-wall restos or cheap diners. I didn’t really realize, that as fascinating and awesome these more frugal establishments are, we’ve also missed out on some of the ALSO interesting eats that maybe slightly pricier, but would’ve been an amazing dining experience just the same. I’m now kicking myself for not trying the Kaiseki Ryori when we were in Japan! And the Waku Ghin restaurant in Singapore! Aaaaargh!
Can’t do anything now besides pull out my hair in frustration.
And make a top 5 list of expensive restaurants I want to try:
Alain Ducasse in Paris, France
Alinea in Chicago, US
Tetsuya’s in Sydney, Australia
Ithaa in Rangalifinolhu, Maldives
Pujol in Mexico
Got a list of your own? C’mon give, we can all dream.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
I’ve searched the net for food supply shops in Wellington a couple of weeks ago, and holy crap who would’ve guessed that there’s an online store based in town selling Tetsuya’s products! I may not be able to afford (or at least justify) flying to Sydney to eat at his restaurant, but I can afford to buy his… drum roll please - SALT! Truffle Salt to be specific. Okay not the same thing, but still… ooooh SCORE! Haha! Sorry, I love fab finds.
On a further note, apparently, Tetsuya Wakuda has hosted an annual Master Class with a select few freaking lucky people. Some of them are food bloggers who were quite generous to have posted and shared the recipes they have learned. How cool is that?
I’ve decided to try the famed Scrambled Eggs recipe, because I am curious about the 2 “secret” ingredients that make it special – creamed corn & ricotta cheese. This morning’s brekkie is an amalgam of the recipes from Not Quite Nigella and Stone Soup.
Ingredients:
————————————————————————————————————————
Instructions:
In a bowl, beat the eggs lightly.
Spoon in the creamed corn.
Add the cream OR Greek-style yoghurt in my case.
Add the Parmesan cheese. Lightly beat again to blend everything well.
Warm some oil OR butter OR fat (whichever you fancy) in a non-stick pan over medium heat and then dump in the egg mixture.
Fold ‘em every so often until half-done. (Don’t stir, the eggs will become watery - folding is a delicate way of scooping the mixture and piling it back on top repeatedly)
Then throw in the Ricotta cheese & fold again gently.
Let the heat from the eggs melt the cheese.
Remove to a plate and sprinkle on some salt, or truffle salt.
To date, these are the fluffiest scrambled eggs I’ve ever made. It tasted fantastic and the truffle salt does add a bit of something extra – I was gearing up for disappointment because of all the hype, but it does have an intriguing flavor. I just can’t properly describe it. After pinching some from the jar, I licked my fingers and it kinda tasted a bit like salt combined with something else (which is um… probably the truffle, since it’s called “Truffle Salt“, duh). Haha! It’s something you might have to try for yourselves.
In case you’re keen, I bought it online from truffle.net.nz.
Or if you’re a friend of mine, who happens to live in Wellington, then feel free to come for breakfast at our place.
Quick Notes:
Top with some chives.
Serves: 2
Print This Post
