Stop using milk to make scramble eggs fluffier - use this 1 ingredient instead

can be tricky to get right, but adding one ingredient can change it all. A chef has urged to swap out milk for a different ingredient to make their scrambled eggs fluffier.

Serrano-Bahri told that one of his favourite moves involves an ingredient swap, saying: "I actually like using butter instead of milk! It adds fat without introducing additional liquid, which can make the eggs more cohesive and reduce the likelihood that they'll turn out watery." Adding keeps eggs tender as the fat keeps the proteins from binding together too tightly. While milk and cream have some fat content, neither are as rich as butter,

To master the basic scrambled egg, Mark Bittman at recommends cracking eggs on a flat surface and whisking with salt and pepper until combined.

If you'd like a silkier and less eggy-tasting scramble, you can add some milk or cream to this mixture - only about one teaspoon for two eggs.

Melt butter in a nonstick skillet over medium-high heat. Once foaming, pour the eggs in and begin stirring frequently, moving the pan on and off the heat to control the cooking.

More stirring and a lower heat mean smaller 'curds' and therefore silkier eggs. Less stirring and a higher heat mean larger 'curds' and potentially more 'rubbery' eggs.

Summer Miller at Simply Recipes shared her go-to trick for scrambled eggs. The cook advises that "anything goes" and there's no reason why you can't make it into a larger meal.

She said: "If you create something you hate, you aren't out much, so go for broke and get crazy. It's a low-risk kitchen experiment; eggs are inexpensive and require minimal time commitment."

There's a wide range of possible combinations to consider adding to eggs, from sweet peppers and goat cheese to ham, onion, mushrooms, spinach and tomatoes.

They suggest using leftover vegetables from a meal to act as an boost of flavour and saving them from going to waste.