You may remember from my post about the masterclass with Tetsuya Wakuda I was lucky enough to attend in Sydney earlier this year, one of the dishes Tetsuya made was scrambled eggs with creamed corn.
Tetsuya’s scrambled eggs included creamed corn, ricotta and parmesan cheese. On a recent weekend I made us scrambled eggs with creamed corn inspired by Tetsuya (but without the cheeses).
I love scrambled eggs and I love corn, so I was really looking forward to cooking and eating scrambled eggs with creamed corn! I made the scrambled eggs just as I would normally with eggs and butter but I added a little tinned creamed corn a couple of minutes before the eggs were done. This gave the corn enough time to heat through while the eggs finished cooking in the pan. I used four eggs for Jac and me. I added three generous tablespoons of creamed corn to the eggs: one spoon for Jac, one for me, and one to share. :)
Tetsuya seasoned his scrambled eggs with salt and white pepper while they were cooking; I seasoned mine with freshly cracked black pepper just before digging my fork into them. I’d actually wanted to add more corn than three tablespoons but initially I was a little worried Jac wouldn’t like the creamed corn in the eggs, so I held back – she likes corn, but probably not as much as me. As it turned out, she really enjoyed the eggs and said she would be happy to eat scrambled eggs with creamed corn again, which is great because plan to cook them again soon! And next time, I’ll sneak more creamed corn in.
While I worked on the eggs, Jac cooked fresh portabello mushrooms in a frying pan with whole garlic cloves. She browned the mushrooms and garlic in the pan with oil and a little butter, then placed a lid over the pan while I finished scrambling the eggs, leaving the mushrooms and garlic to cook in the pan under the lid. Jac loves the flavour of garlic mushrooms for breakfast, but leaves the whole cloves for me to eat. I love sweet yet savoury flavour of panfried whole garlic. I could easily eat half a dozen cloves in one sitting (I didn’t, I had three!). I served the eggs on top of multigrain toast. This was my plate:
The mushrooms were homegrown by my sister Juji. Even before biting into it or tasting it, just slicing into a perfectly cooked, juicy, meaty portabello mushroom is such a pleasure.
Juji recently bought a portabello mushroom kit from Bunnings (approx AU$16 for the kit) and these were from her very first crop. They were just beautiful. We cooked some for breakfast and the rest for dinner. Read more about Juji’s portabello mushrooms at her blog.
I'm TFP, a food blogger from Perth, Western Australia.
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Your breakfast looks amazing! I think the scrambled eggs sound so good (even though I’m not a fan of corn because of how it gets stuck in my teeth!) but to me I would enjoy the mushrooms most! They look absolutely beautiful – tell Juji congratulations from me! :)
Wei-Wei
What a great breakfast! I’ve recently started loving corn in things (like fried rice, pastas, casseroles, etc), and I really think it’s due to reading your blog!
Those mushroom kits are so cool. My boyfriend got my mom an oyster mushroom kit for Christmas last year, and it was so fascinating watching the teeny mushrooms get bigger. I never got to eat any of them since my holiday ended before they were ready, but I still enjoyed watching them grow!
Juji’s mushrooms are beautiful. I’m not a huge mushroom fan, but those which you and Jac make always look inviting. The aroma of that breakfast must have been *fabulous*! I might give a similar breakfast a whirl some day, or rather as an evening meal. :-) That, and a traditional fry-up.
I absolutely love this blog. Been following it now for over a year. I get such great ideas just from reading and looking at your pics. My wife is pregnant and feeling morning (i.e. all day) sickness at the moment so I do quite a lot of the cooking recently, and your blog helps me out a lot!
Now mushrooms and garlic…why have I never thought of that or had it before? Thanks again!
Wei-Wei,
They were gorgeous mushrooms – I was thrilled when I saw them. I just knew they would taste great.
Megan,
Excellent! Subliminal pro-corn messages from TFP! :P Having seen and benefited from Juji’s success with her mushroom kit, I’m thinking about buying one myself.
Cindy,
Oh, the garlic smelled amazing! I also love the buttery smell of scrambled eggs, and the corn smell made it even better. I couldn’t wait to sit down and eat my breakfast. I hope you do get to try something similar one of these days – and yes, definitely a fry-up!
Thanks, Phillip. Glad you enjoy the blog. Mushrooms and garlic are one of my favourite combos – we love garlicky mushies for breaky. One of my friends is going through morning sickness right now too – I really don’t envy the mums-to-be!
I’m happy the hear the scrambled eggs were a hit! I tried this a few days after your post Master Chef Tetsuya and it is very good. The little bits of corn are like flavour fireworks. I also added some cheese, which adds a dimension of richness to the eggs. Looks like I’m going to have to make some eggs for breakfast tomorrow. =) Morning can’t come fast enough.
Jon,
Oh yes, the corn was just brilliant. Will definitely make scrambled eggs with creamed corn again. I try not to eat too much dairy, so I didn’t add cheese, but I’m sure it would be fantastic with cheese.
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