PERFECT scrambled eggs...

Scrambled eggs might sound simple – but a lot of people do it all wrong...

Scrambled eggs are a simple dish – to screw up. There are countless methods of scrambling eggs out there. Determined to find the best one, Eddy Chavey, a.k.a. Mr. Breakfast, put dozens of scrambled egg techniques to the test. Here’s how to get them just right. No cheese, no overt flavorings, just perfect scrambled eggs:

• Don’t bother waiting until your eggs are room temperature. It really won’t make a difference. 

• Add 1 teaspoon of low-fat milk per egg. Cream or whole milk will make the eggs taste too milky. Water and non-fat milk won’t give you the creamy texture that low-fat milk does. 

• Add 1 pinch of salt per egg.

• Now it’s time to add the second most important ingredient - air. You’ll need to whisk the eggs vigorously at an angle for about 2 minutes. You want the mixture to be frothy and evenly colored.

• Add a tablespoon of butter to your non-stick pan which has been heated to just above medium. As the very last of the butter is liquefying, add the egg mixture.

• As soon as the eggs hit the pan – wait. Don’t stir until you see the first hint of setting.

• Once your scrambled eggs begin to set, push them to the center of the pan with your wooden spoon or spatula. This allows the runny parts to flow out and cook a bit. Repeat.

• When no runny parts remain, flip the whole batch over once. Cook for about 15 seconds and remove. Salt and pepper to taste and enjoy your perfect, fluffy, scrambled eggs.