Waking up to a plate of fluffy scrambled eggs can make for a perfect weekend breakfast, but it’s a let down when they turn out watery and rubbery.

Chef and founder of Don’t Go Bacon My Heart, Chris Collins, has shared his expertise that while scrambling eggs isn’t rocket science, there’s definitely a technique to nailing the dish.

He says: “I know what you’re thinking, ‘who doesn’t know how to make scrambled eggs?’ and granted, it is difficult to stuff up. However, whilst there isn’t strictly a wrong or right way to cook scrambled eggs, there is the best way.”

Chris insists that to achieve the ideal scramble, ditch the milk and embrace unsalted butter instead: “You absolutely do not need to add milk to scrambled eggs. This method will give you rich and creamy eggs without it. The butter also helps!”

The reason? Milk could lead to overly fast cooking through steam, making the eggs rubbery and dry, even if they haven’t been on the heat too long. Overdoing milk might also water down the flavour, leaving you with a bland breakfast rather than the dreamed-of fluffy delight, reports the Express.

Butter, on the other hand, is the go-to when aiming for perfect scrambled eggs, as its fats effectively coat the proteins in the eggs, preventing burning while ensuring a smooth texture. It not only elevates the eggs’ natural taste but also adds creaminess, upgrading the overall deliciousness of the meal.

What’s the trick to achieving scrambled egg perfection? Chris says: Stick with butter! Start by cracking the eggs into a bowl and adding a pinch of salt. Avoid adding pepper at this stage as it can discolour the scrambled eggs, giving them a greyish hue.

Melt a tablespoon of butter in a frying pan over low heat. Once the butter has melted, pour your whisked egg mixture into the pan.

Keep stirring the eggs to prevent them from sticking to the pan. In a few minutes, they should start to thicken with curds beginning to form.

As the mixture starts to solidify, stir in a circular motion to help create larger curds. Continue this stirring technique for a few minutes, ensuring the eggs are constantly moving.

When the eggs have formed large curds but remain slightly runny, switch off the heat. They will continue to cook in the residual heat of the pan.

Serve on a plate or toast, season with pepper, and garnish with chives. Your delicious scrambled eggs are now ready to be enjoyed.

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