Everyone is cooking scrambled eggs wrong, according to top chefs

Top chefs have warned that adding milk to scrambled eggs is ruining them. 

Whether you add milk to make it creamier or just so you have a bit more scrambled egg on your toast, several top chefs says it’s actually doing more harm.

Dan Joines, who runs several award-winning restaurants in London, says adding milks saps the flavour out of the eggs.

He said: “Never add milk to your scrambled eggs – it dilutes the flavour and makes them more likely to turn out rubbery.

Adding: “It’s always butter for me. Make sure your butter is golden, but not brown, before you put your eggs in. Keep stirring on a medium to low heat.

“Keep them moving and folding with a spatula until slightly runny, but bound together.”

Luke Selby who works at Hide in London also agrees, saying: “Putting milk in your scrambled eggs is a cardinal sin!

“It just makes them too wet, like school dinners.”

Australian-French chef Manu Feildel, who hosts My Kitchen Rules, recommends putting your pan on a medium heat and melting butter until it bubbles before adding your eggs.

He adds that it’s important to keep your pan at a steady temperature and to ‘not let the pan get too hot’. 

He explains: “If the pan is too hot the eggs will cook too quickly, burn, and rather than be lovely and light, have a rubbery texture.”

Manu adds that you should take them off the stove quicker than you’d expect. He added: “Remove them from the heat when still a little wet in places.

“The residual heat from the pan and the eggs will finish cooking them through.”

So – butter, low and slow, and take them off the heat before they finish cooking and you’ll have scrammy eggs that even Gordon Ramsey would be proud of!