Scrambled eggs that are fluffy and seasoned to perfection are one of the best breakfasts to start the weekend with, but it can be frustrating if they are dried-out and tasteless.

Tori Avey, a cook known for making the “best” scrambled eggs, said the secret to making this dish tastier begins at the supermarket, where you need the freshest eggs.

She said: “You can scramble any eggs and come out with a decent scramble, but if you want to take things to another level, make sure the chickens that laid your eggs were pasture-raised and given plenty of room to roam and forage.

“Pasture-raised eggs tend to be tastier with more nutritious, bright yellow yolks. Try checking out your local farmer’s market, health food store or even a neighbour with chickens to see if you can score a deal on farm-fresh eggs.”

Fresh eggs have a creamier and more flavourful taste and will improve the texture of your scrambled eggs as the whites will be firmer which can lead to fluffier eggs when you are cooking them.

The protein in eggs will also hold together better since they are fresh, so scrambled eggs will cook evenly without becoming dry or grainy.

However, there is more to cooking scrambled eggs than the right ingredients, and if you want to make the perfect breakfast, follow the simple techniques in this recipe.

How to make scrambled eggs better

Ingredients (serves two)

• Four large eggs
• Two tablespoons of whole milk
• Butter (alternatively, you can use olive oil or avocado oil)
• Shredded cheese (optional)
• Salt and pepper

If you wish to add cheese to this dish, make sure to prepare it beforehand or buy packaged shredded cheese so you can add it quickly without it becoming burned.

Instructions

To begin, place your frying pan on the stove and place it on a medium-low or medium heat. Leave the pan to warm up.

Meanwhile, prepare the eggs. Crack them into a bowl, add the milk and then season with salt and pepper.

Tori said: “Don't skip adding a little liquid, as it helps to add fluffiness to the scramble.”

Use a fork or whisk to mix the eggs quickly for 30 to 60 seconds. Make sure the eggs are properly mixed before cooking them. Next, add the butter or oil to your drying pan.

Tori said: “I typically use butter, but only if the skillet isn't very hot – butter has a low smoke point, which means it burns easily. If the skillet has heated up a lot, try using ghee, avocado oil, or something with a higher smoke point.”

Pour your scrambled egg mixture into the pan, and make sure the heat is still not above medium. If the pan gets too hot, it risks the eggs becoming dry or rubbery.

Once the eggs are in the pan, use a spatula to pull the cooked outer edges of the egg mixture into the centre of the pan. If you are adding cheese, do so now to give it time to melt into the eggs.

Move the spatula around the pan but make sure to continue to pull the cooked eggs into the centre. The uncooked liquid parts of the egg will keep going to the outer area so everything will cook evenly.

Tori said: “At a certain point, the uncooked eggs will no longer flood and the scramble will all collect in the centre of the skillet, but it will still be slightly runny in texture.

“Begin breaking up the scramble; quickly turn undercooked areas and keep the scramble moving to make sure that all surfaces cook evenly.”

Once the scrambled eggs are almost cooked, turn off the heat, and they will continue to cook. Serve immediately. Your scrambled eggs will be moist, and fluffy with no dried-out edges.