Scrambled eggs a la tetsuya

These scrambled eggs are sensational and reading the recipe here, you'll be able to see why. The cheese and cream to eggs ratio is just perfect.

Ingredients

10	Eggs (Main)
½ cup	Parmesan cheese, grated
100 ml	Cream
5 Tbsp	Cream style corn
2 Tbsp	Butter
1 to taste	Salt
1 to taste	White peppercorns, ground

Directions

1. Break the eggs into a bowl and 'cut' the egg whites with a fork, gently scrambling the eggs.
2. Mix in cheese, cream and creamed corn.
3. Melt the butter in pan and season it with salt and pepper.
4. Add the eggs mix and stir gently over a medium heat until the eggs are set. Serve immediately.