The recipe would possibly sound weird, nevertheless it’s one which Mary Berry swears by.
Mary Berry’s classic scrambled egg recipe has 1 unusual ingredient (Picture: Getty)
On the subject of scrambled eggs, there are quite a few methods to make this scrumptious dish, with each chef having their very own distinctive tackle it. Again in 1975, Mary Berry shared her tackle scrambled eggs in her recipe e-book Beating The Price Of Cooking.
Whereas there are a number of traditional additions to scrambled eggs, from cheese to spring onions, and even chilli oil, Mary’s tackle the dish has a fairly distinctive twist – sweetcorn. Introducing the recipe, Mary wrote: “A fast supper dish from the larder shelf. Ensure that to empty the corn effectively, in any other case the consistency of the scrambled egg will likely be too runny.”
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Mary Berry’s Sweetcorn Scramble
Components (serves 4)
- Six eggs
- Six tablespoons of milk
- Salt
- Pepper
- 15g of butter or margarine
- 175g of sweetcorn kernels
Methodology:
Begin by beating the eggs in a bowl and season with the salt and pepper.
Soften the butter or margarine in a pan and add the eggs, cooking as you’d for a typical scrambled egg. Watch out to not overcook.
Simply earlier than the eggs are prepared add the dried sweetcorn and preserve over the warmth till they’re heat. Then serve on toast.
Whereas Mary shared this recipe within the seventies, she has since shared a extra typical recipe, requiring simply eggs, butter, and creme fraiche, alongside some salt and pepper if desired.
For this she begins by melting butter in a pan after which stirs within the egg over a medium warmth.
As soon as the eggs are barely scrambled, it is time to stir in some creme fraiche (and chives, you probably have any), then pop the pan off the warmth.
Mary defined: “Take away the eggs from the warmth whereas they’re nonetheless barely runny. They’ll proceed to cook dinner within the residual warmth, supplying you with completely gentle scrambled eggs.”
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