Scrambled eggs are a breakfast favourite – but achieving the perfect scramble can be a bit of a culinary challenge.

Now, Dean Harper, chef and director at Harper Fine Dining, has revealed his secret to glossy, “Velvety” scrambled eggs that never turn rubbery or dry – common pitfalls when preparing this dish.

The process begins with cracking eggs into a bowl and whisking them before pouring into a hot pan. To keep the eggs soft, chefs often recommend continuous stirring to prevent sticking and rubberiness.

Overcooking can lead to hard, unpleasant-tasting eggs, while undercooking may result in a watery mess. While many people season their eggs with salt and pepper, others add extras like chives, creme fraiche, cream or milk.

But according to Dean, the real secret lies in the cooking temperature. He said: “The key to making great scrambled eggs is to cook them at a low heat. This is one step that will prevent them from overcooking, alongside constant stirring to ensure that their texture stays velvety and doesn’t harden.”

For those who prefer their eggs extra creamy, Dean suggests whisking in some cream or milk, and adding cheese towards the end for an irresistible plate of scrambled eggs. For those who prefer their eggs poached, culinary queen Mary Berry has divulged her foolproof method for achieving the perfect oval poached eggs.

The delicate nature of poached eggs often leads to mishaps in the kitchen, but with Mary Berry’s guidance, available on her website, she assures flawless outcomes every time.

She believes that while they require a bit of effort, these eggs are “worthwhile”. According to the baking doyenne, it’s all about the prep work.

Starting with boiling water and a splash of vinegar, she heats a pan with enough water to cover the eggs. Once boiling, she turns down the heat to let it simmer and adds a “dash of vinegar”.

Mary then instructs to “crack each egg into a ramekin or cup, swirl the water with a spoon and then carefully drop into the pan. Leave until the white is just beginning to set and carefully turn with a slotted spoon to form an oval shape,” before letting them gently cook for three to four minutes, or “until the white is set” and the yolk remains runny in the centre.

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