This Is How Mary Berry Levelled Up Her Scrambled Eggs In The 70s
The words ‘national treasure’ are thrown around far too lightly for my liking but when it comes to Mary Berry, they absolutely apply. First appearing on our screens in the 70′s, Mary has been teaching the nation to cook and bake for longer than I’ve been alive.
My first real exposure to her was obviously Great British Bake Off where her cheeky little smiles were a perfect sidekick to co-host Paul Hollywood’s gentle snark. Racing over to my friend’s after work, we’d tuck into some pasta, share a bottle of wine and talk about whether it was too late for Mary to adopt us as her granddaughters.
With all of this fangirling in mind, it’s probably not a surprise to learn that I forked out for a vintage cookbook of Mary’s from 1975: “Beating The Cost Of Cooking”. It’s yellowed, bent a little in the middle and perfect.
Mary Berry’s vintage scrambled eggs recipe
I bought this book mostly to learn how much not only Mary’s cooking has changed over almost 50 years but how much food trends have changed in general. It’s a great read but there are some that I’m glad stayed right where they belong. In the 70s.
Take for example, the ‘sweet corn scramble’. I don’t know if it’s because I hate sweetcorn or because the illustration is... vile, but this one really got my stomach turning.
Anyway, if sweetcorn isn’t an issue for you, you can try this vintage scrambled eggs recipe from Mary herself.
You’ll need:
- 6 eggs
- 6 tbsp milk
- salt and pepper
- 15g of butter
- 175g of drained sweetcorn
- toast
Then, simply beat your eggs in a bowl with milk, salt and pepper. Melt the butter in a pan and make scrambled eggs in your usual way. Just before the eggs are ready, stir in drained sweetcorn and cook until hot. Pile on toast and serve at once.
Despite this cursed illustration haunting my nightmares, I still love you Mary.