Cook ‘richer’ scrambled eggs with 1 unusual ingredient – no butter or milk needed

Nothing is better than a plate of fluffy scrambled eggs to wake you up in the morning, but with the right recipe, you can make this dish even easier.

Heather, a cook and founder of The Fed Up Foodie, has shared that the secret to making “richer and more luxurious” scrambled eggs is ditching both milk and butter for another staple ingredient.

She said: “Scrambled eggs made without milk or butter are incredibly tasty. You do not need to add them for a delicious breakfast.

“However, each one adds a little twist to scrambled eggs. The decision to add these ingredients really does boil down to a personal preference.”

It may sound strange, but the key to cooking fluffier scrambled eggs is mayonnaise as the oils in this interact with the egg proteins to create a barrier that stops them from becoming rubbery.

Adding mayonnaise to your scrambled eggs can also make them creamier due to the fat and moisture which also prevents the dish from drying out which is a common issue if they are overcooked.

Your scrambled eggs will have a much better texture and will make cooking this tasty breakfast dish even simpler.

How to make scrambled eggs

First, crack the eggs and add them to a medium-sized mixing bowl. An easy way to crack eggs is to tap them against the kitchen counter and then use your thumbs to separate the egg from the shell.

Add a little sprinkling of salt to the egg mixture and a small amount of mayonnaise as well. You will only need one or two tablespoons for four large eggs.

Use a fork or whisk to stir the eggs for two minutes until you have a frothy and airy mixture.

Once the yolks are completely incorporated into the egg whites, it is time to cook. Place a medium non-stick frying pan on the stove over low or medium heat.

Add a small amount of oil to the pan before cooking and then allow the pan to heat up before adding the eggy mixture.

Keep stirring the scrambled eggs frequently if you want small curds or mix slowly if you want big curds in your scrambled eggs.

If you want creamier eggs then take the scrambled eggs off once they look glossy as it will help them hold more moisture and not become overcooked.

Heather explained: “For extra creamy eggs cook on a lower heat and stir the eggs frequently while cooking. Turn off the heat while the eggs still look very wet and undercooked but have formed into small curds. This approach will take close to 10 minutes.”