Mary Berry's vintage scrambled egg recipe from 1975 features an unexpected ingredient: sweetcorn. This unique take on a classic dish was published in her cookbook Beating The Cost Of Cooking.
A Surprising Addition
While scrambled eggs can be enhanced with cheese, spring onions, or chilli oil, Mary Berry opted for sweetcorn. She advised: "Make sure to drain the corn well, otherwise the consistency of the scrambled egg will be too runny." The recipe serves four and uses simple pantry staples.
Ingredients
- Six eggs
- Six tablespoons of milk
- Salt and pepper to taste
- 15g of butter or margarine
- 175g of sweetcorn kernels
Method
- Whisk the eggs in a bowl and season with salt and pepper.
- Melt the butter or margarine in a pan, add the eggs, and cook as for standard scrambled eggs, being careful not to overcook.
- Just before the eggs are fully set, stir in the drained sweetcorn and heat through. Serve immediately on toast.
Modern Take
In more recent years, Mary Berry has shared a simpler scrambled egg recipe using only eggs, butter, crème fraîche, and seasoning. She melts butter in a pan, stirs in eggs over medium heat, and once lightly scrambled, adds crème fraîche and optional chives. She removes the pan from the heat while the eggs are still slightly runny, allowing residual heat to finish cooking for a soft texture.
