This is why you should never add milk to your scrambled eggs
Sorry folks, you've been doing it all wrong! Top British chefs explain how to make the perfect weekend breakfast
LISTEN up, fry up fans - because you've been making your eggs all wrong.
According to a , 64 per cent of Brits add milk to the pan when cooking scrambled eggs.
Most people think it makes their eggs creamier, or are looking to pad out the dish when feeding a larger group.
But, according to some of the nation's top chefs, all the milk does is make your eggs tasteless and rubbery.
If you're looking for golden eggs, you should be cooking in butter, not oil, and leaving the milk for your accompanying cup of tea or coffee.
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Top London chef Dan Joines - who runs The Dairy and the Manor, in Clapham, and Paradise Garage, in Bethnal Green - : "Never add milk to your scrambled eggs - it dilutes the flavour and makes them more likely to turn out rubbery.
"It's always butter for me. Make sure your butter is golden, but not brown, before you put your eggs in. Keep stirring on a medium to low heat."
Senior souf chef at Michelin-starred Dabbous restaurant Luke Selby added: "Putting milk in your scrambled eggs is a cardinal sin! It just makes them too wet, like school dinners."
While food writer Rachel Phipps told the paper: "While putting milk in your scrambled eggs may make them go a little further, they become pretty flavourless, and take on the sort of colour you’d expect from a mass catering facility."
So milk's out, but that doesn't mean you can't use any dairy products to make your scrambled eggs a little creamier.
Gordon Ramsay and Delia Smith both add creme fraiche to theirs.
Writing for , chef Daniel Gritzer busted another of the great myths of scrambled eggs - that you shouldn't season them before cooking.
Some people fear that salting the eggs in advance could make them watery or tough - but this is, mercifully, not the case.
Daniel said: "After testing this, I found that pre-salting is beneficial, helping the eggs retain their moisture and tenderness.
"The reason is that salt acts as a buffer between the proteins in the eggs, preventing them from linking as tightly as they otherwise would during cooking.
"The tighter they link, the more water they push out and the tougher they become, so this buffering property of salt helps to mitigate some of that."