Scrambled eggs rank among the best comfort foods for breakfast, yet they can become watery, rubbery and flavourless if you're not preparing them with the proper ingredients. Many people incorporate milk into scrambled eggs, but Pam Beth, a chef and creator of Pam's Daily Dish, has revealed that it can actually ruin their consistency and render them soggy.

Rather, Pam disclosed the secret to genuinely fluffy scrambled eggs is preparing them with a touch of water, as it will help the eggs rise whilst they cook. Pam said: "If you're like everyone I know, you've probably always made your scrambled eggs with milk. I think that's how we all learned to do it. Today, I'm sharing a little secret with you. Water creates the best scrambled eggs! Scrambled eggs made with water have an eggier flavour, brighter yellow colour, and are more tender."

Whilst numerous people incorporate milk into scrambled eggs, water proves the superior option, as it generates steam when warmed, which assists in creating a lighter, airier consistency, reports the Express.

Milk proteins have a tendency to separate when subjected to intense heat rapidly, which can make scrambled eggs more prone to burning or developing a dreadful, mushy and chewy consistency.

Using milk can also make the eggs heavier, rendering them denser and thinner whilst weakening their natural taste.

If you desire truly scrumptious scrambled eggs, then it proves more efficient to employ butter for taste, whilst water produces a superior consistency, so each mouthful will be light and packed with flavour.

Ingredients

• Two large eggs
• Two tablespoons of cold water
• One teaspoon of butter
• Pinch of salt
• Chives to garnish (optional)

Method

Start by cracking the eggs into a bowl and give them a good whisk to break up the yolks. Then, add the water and salt to the eggs and continue whisking until you have a frothy mixture.

Put the butter in a frying pan over medium heat, swirling it around until it's completely melted and the base of the pan is fully covered.

Turn down the heat to medium-low, pour in the egg mixture, and keep the pan moving so the eggs start to take shape.

As soon as the eggs begin to set, use a spatula to shuffle them around the pan, allowing them to form curds.

Keep stirring and folding the eggs until they're cooked to your liking. Sprinkle with chives, and your wonderfully light and wobbly eggs are ready to be enjoyed.