Nothing is better than waking up on a weekend morning to a plate of fluffy scrambled eggs, but it can be disappointing if they come out of the frying pan watery and rubbery.

Chris Collins, a chef and founder of Don’t Go Bacon My Heart, has shared that cooking scrambled eggs is not a complicated recipe but there is a technique to making it properly.

He said: “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.”

According to Chris, the best way to make scrambled eggs is to stop adding milk to your eggy mixture and instead use unsalted butter.

Chris said: “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!”

Using milk can cause steam to cook the eggs too quickly, which can lead to them becoming dried out with a rubber-like texture even if you have not had them on the stove for too long.

If you use too much milk, it can dilute the taste of eggs, leading to a watery and unappetising breakfast instead of fluffy scrambled eggs.

Butter tends to be better to use when cooking scrambled eggs as the fat will coat the protein of the eggs to stop them burning, so they have a silky texture.

It also helps improve the natural richness of the eggs, resulting in a creamy and much more delicious taste.

What is the best way to make scrambled eggs? 

You will need:

• Three eggs
• One tablespoon of unsalted butter
• Fresh chives (to sprinkle on top)
• Salt and pepper

Recipe:

To begin, crack the eggs into a bowl and add a pinch of salt. Do not add any pepper yet, as it can discolour the scrambled eggs and make them appear a little grey.

Melt one tablespoon of butter in a frying pan on low heat. Once the butter has melted, add your beaten eggy mixture to the pan.

Keep stirring the eggs to stop them from sticking to the pan, and in a few minutes, they should begin to have a thick texture with curds starting to form.

Once the mixture begins to solidify, begin stirring in a circular motion, as this will help form larger curds. Stir like this for a few minutes in long strokes to make sure the eggs are constantly moving.

When the eggs have formed into large curds but are still slightly runny, turn off the heat as they will still continue to cook in the hot frying pan.

Place on a plate or piece of toast, season with pepper, and garnish with chives. Your mouthwatering scrambled eggs are now ready to serve.