In 1975, Mary Berry revealed her version of scrambled eggs in her recipe book Beating The Cost Of Cooking. While many traditional additions exist, such as cheese or chilli oil, Berry's recipe features sweetcorn.
The Sweetcorn Scramble
Mary Berry's Sweetcorn Scramble serves four. Ingredients: six eggs, six tablespoons of milk, salt, pepper, 15g of butter or margarine, and 175g of sweetcorn kernels. The method: beat eggs with salt and pepper, melt butter in a pan, add eggs and cook gently. Just before the eggs are ready, add drained sweetcorn and warm through. Serve on toast.
Presenting the recipe, Berry wrote: "A quick supper dish from the larder shelf. Make sure to drain the corn well, otherwise the consistency of the scrambled egg will be too runny."
Modern Scrambled Eggs
Berry has since shared a more conventional recipe using eggs, butter, crème fraîche, and optional salt, pepper, and chives. She melts butter, stirs in eggs over medium heat, and adds crème fraîche when slightly scrambled, then removes from heat. "Remove the eggs from the heat while they are still slightly runny. They will continue to cook in the residual heat, giving you perfectly soft scrambled eggs," she explained.
