Mary Berry's scrambled egg recipe from 1975 features an unexpected addition: sweetcorn. The recipe appears in her cookbook Beating The Cost Of Cooking.
The Vintage Recipe
Presenting the dish, 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."
The ingredients for four servings are six eggs, six tablespoons of milk, salt, pepper, 15g of butter or margarine, and 175g of sweetcorn kernels. The method involves whisking the eggs with salt and pepper, melting the butter in a pan, and cooking the eggs as standard scrambled eggs. Just before they are ready, add the drained sweetcorn and heat through. Serve on toast.
Modern Version
Berry has since shared a more conventional recipe using only eggs, butter, and crème fraîche, plus optional salt and pepper. She melts butter in a pan, stirs in eggs over medium heat, and when lightly scrambled adds crème fraîche and chives if available. She removes the pan from the heat while the eggs are still slightly runny, noting: "They will continue to cook in the residual heat, giving you perfectly soft scrambled eggs."
