Scrambled eggs are 'tastier, creamier and fluffy' if you add 1 simple ingredient

There's something deeply comforting about a warm plate of scrambled eggs in the morning, especially on a slow Sunday. Pair it with buttered toast, a strong cup of coffee, and maybe a handful of fresh strawberries, and you're already winning the day. Or if you're going all in, why not make it part of a full English breakfast with sausages, beans, grilled tomatoes, and the works? While they seem super easy to make, achieving that perfect fluffy texture and stopping them from turning out bland or rubbery is trickier than it looks.

There's one incredibly simple ingredient that can completely transform your eggs and help solve this problem. Just a small splash of milk can make all the difference.

Cooking expert and Former Senior Editor at Simply Recipes, Summer Miller said the combination of milk and butter makes the "best scrambled eggs" and she adds a tablespoon of whole milk to make her eggs delicious and fluffy.

Scrambled eggs are essentially proteins that firm up when cooked. The small amount of fat and moisture in whole milk helps to cushion the proteins, preventing them from becoming tough and rubbery.

She wrote: "I've found that butter and dairy make the fluffiest, most luxurious scrambled eggs. The fat in the heavy cream coats proteins in the eggs.

"This restricts the excess loss of liquid and contributes to fluffier eggs. Without that extra fat, the proteins can release too much liquid, creating a denser scramble."

While some people reach for heavy cream, many find it too rich or heavy on the palate.

Whole milk strikes the perfect balance making the eggs fluffy and luxurious without being overwhelming.

She added: "Heavy cream definitely makes the fluffiest eggs, but it leaves a film of fat on my tongue after eating the eggs that I don't enjoy. Ultimately, I've settled on whole milk, which makes eggs that are rich and fluffy, but still delicate enough to please my palate."

All you need to do is crack the eggs into a bowl, add the milk and a pinch of salt and whisk vigorously until the mixture is completely smooth and slightly foamy. Then, melt the butter on the pan and pour in the egg mixture.

Gently push the eggs from the edges toward the centre of the pan and let them set slightly before each stir and as soon as the eggs are mostly set but still slightly glossy and moist, remove from the heat. Add pepper, sprinkle any extra herbs and serve right away.