Scrambled eggs are silky and instantly tastier if you ditch 1 step

Scrambled eggs are one of life's simplest pleasures, but achieving perfectly creamy, velvety results can be trickier than it seems. Get it wrong, and you risk rubbery, chalky eggs that are far from appetising.

According to Sian Almond, breakfast development chef at the Michelin-starred Pavyllon London, the secret to flawless scrambled eggs is to skip the whisk entirely. Rather than beating eggs with a fork or whisk, Almond recommends using a stick blender to thoroughly combine the yolks and whites.

"Blend them with a stick blender so they're completely in liquid form before they go into the pan," she said.

"Using a stick blender or immersion blender, make sure all of those gloopy white bits are mixed through."

Almond, who has 278,000 Instagram followers, also stresses the importance of high-quality eggs, citing brands such as St Ewe, and a generous amount of butter. She suggests a ratio of 10% butter to egg for a luxuriously creamy texture.

Another key tip is low, controlled heat. Almond added: "The lower the heat and the longer it cooks, the creamier it becomes."

Sian Almond's Method for Perfect Scrambled Eggs

Start with top-quality eggs - blend them with a stick blender until fully liquid.

Blend properly - ensure all the white bits are fully incorporated.

Pass through a sieve - remove any stray shell fragments.

Choose the right pan - non-stick is recommended for gentle cooking.

Add butter - 10 grams of butter for every 100 grams of egg.

Season immediately - add salt and pepper straight into the eggs as they cook.

Use the right tool - a silicone spatula helps fold the eggs gently.

Control the heat - cook slowly on low heat for maximum creaminess.

Remove early - take the pan off the heat before fully cooked; residual heat finishes them perfectly.

By following these steps, Almond promises scrambled eggs that are silky, creamy, and bursting with flavour, perfect for serving on toast or as part of a luxurious breakfast.