Scrambled Oyster

Luigi Taglienti

Luigi Taglienti

8th February 2018

Scrambled Oyster

Scrambled Oyster from our seven-course Valentine's Day menu at LUME, Milan. Serves 4.


  • ⁣For the oyster cream:
  • 100ml seed oil (peanut oil)
  • 10ml lemon juice
  • For the scrambled oyster:
  • n°6 fresh opened oysters


⁣For the oyster cream:
Emulsify all the ingredients until you obtain a smooth and homogeneous emulsion.
For the scrambled oyster:
⁣In a bowl scramble the oysters with the fork until you obtain an emulsion.
Add 2 spoons of oyster cream and let it rest in the fridge.
⁣Finishing and presentation:
In a pan with a bit of clarified butter fry 4 slices of sandwich bread until they will become golden.
Lay down the scrambled oyster and finish with a veil of steamed pork cheek.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you