Mary Berry's vintage scrambled egg recipe from 1975 includes an unexpected addition: sweetcorn. The recipe, featured in her book Beating The Cost Of Cooking, was presented as a quick supper dish from the larder shelf.
Berry advised cooks to drain the sweetcorn thoroughly to prevent the scrambled eggs from becoming too runny. The method involves whisking eggs with salt and pepper, melting butter or margarine in a pan, and cooking the eggs as usual, taking care not to overcook.
Just before the eggs are fully set, dried sweetcorn is stirred in and heated through. The dish is then served immediately on toast. This vintage recipe contrasts with Berry's more modern approach, which uses only eggs, butter, crème fraîche, and seasoning.
In her current method, Berry melts butter, stirs in eggs over medium heat, and once lightly scrambled, adds crème fraîche and optional chives. She emphasises removing the pan from the heat while the eggs are still slightly runny, allowing residual heat to finish cooking them to a soft consistency.
