Scrambled eggs will be fluffier if you swap milk for 1 common ingredient

Scrambled eggs are among the ultimate comfort foods for brekkie, but they can end up watery, rubbery and flavourless if you're not using the proper ingredients. Loads of people chuck milk into scrambled eggs, but Pam Beth, a chef and creator of Pam's Daily Dish, revealed this can actually ruin their texture and leave them soggy, reports the Express.

Instead, Pam shared that the secret to genuinely fluffy scrambled eggs is preparing them with a splash of water, as this helps the eggs puff up during cooking. Pam explained: "If you're like everyone I know, you've probably always made your scrambled eggs with milk. I think that's how we all learned to do it.

"Today, I'm sharing a little secret with you. Water creates the best scrambled eggs! Scrambled eggs made with water have an eggier flavour, brighter yellow colour, and are more tender."

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Whilst many folk add milk to scrambled eggs, water is the superior option, as it creates steam when heated, helping achieve a lighter, fluffier consistency.

Milk proteins have a tendency to curdle when hit with high heat rapidly, which can make scrambled eggs more prone to burning or developing an awful, mushy and chewy texture.

Adding milk can also make the eggs heavier, creating a denser and thinner result whilst weakening their natural taste.

If you fancy truly scrumptious scrambled eggs, then it's more sensible to use butter for flavour, whilst water produces superior texture, ensuring each mouthful will be light and packed with taste.

How to make tastier scrambled eggs

Ingredients

• Two large eggs
• Two tablespoons of cold water
• One teaspoon of butter
• Pinch of salt
• Chives to garnish (optional)

Method

Start by cracking the eggs into a bowl and give them a good whisk to break up the yolks. Then, add the water and salt to the eggs and continue whisking until you have a frothy mixture.

Pop the butter in a frying pan over medium heat, swirling it around until it's completely melted and the base of the pan is fully covered.

Turn down the heat to medium-low, pour in the egg mixture, and keep the pan moving so the eggs start to take shape.

As soon as the eggs begin to set, use a spatula to shuffle them around the pan, allowing them to form curds. Keep stirring and folding the eggs until they're cooked to your liking. Sprinkle with chives, and voila!

Your perfectly fluffy and jiggly eggs are ready to be devoured.

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