Scrambled eggs will be tastier when you swap milk for 1 better ingredient chef loves

Scrambled eggs are a popular breakfast dish, but they can be hard to perfect

Scrambled eggs are a breakfast staple for countless people, with numerous recipes available online, yet they can prove tricky to perfect. They can transform from undercooked to overcooked within moments, becoming rubbery and bland. While many add milk to enhance their eggs’ flavour, one GoodFood chef has revealed a superior ingredient to use instead.

This recipe boasts 150 five-star ratings, with users praising the eggs’ deliciousness. User JudeMabe commented: “This recipe is perfect,” while user Nickd noted that the eggs were “creamier” than they’d ever imagined possible. The recipe notes explained: “Learn how to make scrambled eggs in a pan with this easy, foolproof recipe. This speedy breakfast is packed with protein and takes just 10 minutes.”

Ingredients:

• Two large free-range eggs
• Six tablespoons of single cream
• A knob of butter

Method:

Lightly whisk together two large eggs, six tablespoons of single cream, and a pinch of salt until the mixture reaches one consistency.

Heat a small non-stick frying pan for approximately a minute, then add a knob of butter and allow it to melt. Ensure the butter doesn’t brown, as this will discolour the eggs.

Pour in the egg mixture and leave it for 20 seconds before stirring with a wooden spoon. Lift the eggs and fold them over from the bottom of the pan.

Leave it for another 10 seconds, then stir and fold again.

Repeat this process until the eggs are softly set and slightly runny in places.

At this point, remove the pan from the heat and let the eggs finish cooking for a brief while.

This crucial step ensures the eggs do not become overcooked.

Give the pan one final stir with the wooden spoon and serve the “velvety” scrambled eggs immediately on toast.

Incorporating cream into scrambled eggs produces a richer, creamier and more tender result, as the additional fat lends a more indulgent consistency.

It can also help slow the cooking process, reducing the likelihood of the eggs turning dry and rubbery.

It is worth noting, however, that adding too much cream can dilute the egg flavour and leave the dish feeling overly heavy.