Scrambled eggs are 'fluffier' when you replace milk with 1 common ingredient

Scrambled eggs rank among the finest comfort foods for breakfast, yet they can end up watery, chewy and flavourless if you're not preparing them with the proper ingredients. Countless people incorporate milk into scrambled eggs, but Pam Beth, a chef and creator of Pam's Daily Dish, has revealed that it can actually ruin their consistency and render them soggy.

Rather, Pam shared the secret to genuinely fluffy scrambled eggs is preparing them with a splash of water, as it will help the eggs rise whilst they cook. 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 numerous people incorporate milk into scrambled eggs, water proves the superior option, as it generates steam when warmed, which assists in creating a lighter, airier consistency, reports the Express.

Milk proteins have a tendency to separate when subjected to intense heat rapidly, which can cause scrambled eggs to be more prone to burning or develop a dreadful, mushy and rubbery consistency.

Adding milk can also make the eggs heavier, rendering them thicker and more watery whilst weakening their natural taste.

If you desire truly scrumptious scrambled eggs, then it proves more efficient to utilise butter for taste, whilst water produces a superior consistency, so every mouthful will be airy and packed with flavour.

How to prepare 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 there you have it - perfectly fluffy and jiggly eggs ready for you to enjoy.