Scrambled eggs won't be watery and rubbery if you ditch this common ingredient

manchestereveningnews.co.uk:

Most of us are cooking scrambled eggs wrong, according to a chef who claims one ingredient can make them watery and rubbery.

Chris Collins, the founder of Don't Go Bacon My Heart, has shared his tips to make sure scrambled eggs come out the frying pan fluffier and tastier, the Express reports.

The chef says cooking scrambled eggs is not complicated but shared a technique to make 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.