Scrambled eggs taste a lot creamier if you switch milk for 1 better kitchen ingredient

Scrambled eggs are one of the best comfort foods to pile on toast, but they can often turn out a bit dry and cracked if do not use the right ingredients. It is really common in the UK for people to add milk to their scrambled eggs to make them creamier, but I found it actually dilutes the taste.

Milk is obviously a liquid, which means it tends to make eggs watery and produce a lot of steam when cooked on a high heat which can cook the scrambled eggs unevenly. This results in burned or dired out eggs that are too rubbery to cut into and that really lack in flavour. However, I have now found a really simple method to achieve creamy scrambled eggs, by cutting out milk and instead add a dollop of sour cream to the egg mixture.

Sour cream has a thicker consistency than liquid which helps cook the scrambled eggs on a gentle heat, so there is less chance of them drying out in the frying pan.

It also gives the eggs a silkier, custard-like texture, as opposed to the thin undercooked eggs typically achieved with milk.

I also find that scrambled eggs made with sour cream have a much richer taste, making them more enjoyable to eat.

Simply using sour cream instead is an easy way to create perfect scrambled eggs in under 10 minutes, and it's a nearly foolproof recipe as there's less chance of overcooking them using this method.

How to make the perfect scrambled eggs.

You will need (per person):

• Two eggs
• One tablespoon of sour cream
• One teaspoon of butter
• Salt and pepper

Method:

Start by cracking your eggs into a bowl, and whisk thoroughly as this helps make the scrambled eggs get their fluffy texture. Then, add the sour cream and continue whisking until you have a smooth mixture, and add a pinch of salt.

Place a frying pan on a medium-low heat, and add the butter. Once the butter has fully melted, you can pour the egg mixture into the frying pan.

Allow the eggs to sit for around 10 seconds, and then begin stirring them with a spatula. Simply stir slowly and keep folding the eggs over once curds start to form.

Just before the eggs set and they still appear moist, remove them from the heat and let them continue to cook. Then, add the eggs to some buttered toast, season with pepper, and your creamier and fluffier scrambled eggs will then be ready to eat.