LifestyleFood & DrinkMary BerryMary Berry's 1975 sweetcorn scrambled eggs recipe is a unique take on the classic dish12:20, 30 May 2026When it comes to scrambled eggs, there are countless ways to prepare this beloved dish, with every chef bringing their own distinctive approach to it. Back in 1975, Mary Berry revealed her version of scrambled eggs in her recipe book Beating The Cost Of Cooking.‌While there are several classic additions to scrambled eggs, ranging from cheese to spring onions and even chilli oil, Mary's interpretation of the dish features a rather surprising twist — sweetcorn. Introducing the recipe, Mary 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."‌Mary Berry's sweetcorn scrambled eggs recipeIngredients (serves four)Six eggsSix tablespoons of milkSaltPepper15g of butter or margarine175g of sweetcorn kernelsMethod:Begin by whisking the eggs in a bowl and seasoning with salt and pepper.Melt the butter or margarine in a pan and add the eggs, cooking as you would for a standard scrambled egg. Take care not to overcook.‌Just before the eggs are fully cooked, add the dried sweetcorn and keep over the heat until warmed through. Serve immediately on toast.Modern scrambled eggsWhile Mary shared this recipe back in the seventies, she has since revealed a more typical version, requiring just eggs, butter and crème fraîche, along with salt and pepper to taste.Article continues belowFor this she begins by melting butter in a pan before stirring in the egg over a medium heat.Once the eggs are lightly scrambled, stir in some crème fraîche (and chives, should you have any to hand), then remove the pan from the heat.Mary explained: "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."Choose Daily Mirror as a 'Preferred Source' on Google News for quick access to the news you value.‌FoodRecipesMary Berry