Scrambled egg is a breakfast staple for many because of how simple it is to whip up first thing in the morning.
It only takes a few minutes to pull together before you can get on with your day – but there’s much debate over which method of cooking scrambled egg yields the best results.
You might do them in a pan, while others favour the microwave, but a chef has now said we’ve all been doing it wrong either way as we miss out a key ingredient to take the dish to the next level.
Food scientist Alton Brown knows a thing or two about cooking and says we should be adding one teaspoon of mayonnaise and one teaspoon of water before scrambling.
He then uses a spatula to fold the mixture together and explains: “Since scrambled eggs are essentially an emulsion, I figure why not enhance their texture with another emulsion?”
And it’s not one you’ll even have to avoid if you don’t like mayo, as Alton says the condiment is only there to give the eggs a “silky texture” and won’t be tasted when it comes to digging in.
Previously, everyone’s favourite sweary chef Gordon Ramsay shared his own tips on scrambled egg, and he claims it all comes down to temperature.
He said: “The secret is to cook them slower than you ever have. Like, so slow and they will be the best eggs you’ve ever had.
“Then what you do is you take them on and off the heat a couple of times, and just when you think they are nearly ready, take them off the heat again.
“They should always be just a little bit runny. So a little bit undone and they’ll be beyond delicious.”