For those during January - fearing a future devoid of buttery and milky delights - there's a "creamiest" scrambled eggs that ditches the dairy without sacrificing satisfaction.

While traditional wisdom suggests cream, milk, or butter are essential for rich and flavourful eggs, one culinary whizz insists you can whip up guilt-free scrambled eggs that still slide off your spoon with silky ease.

Contrary to many chefs who focus on pan heat, this expert stresses the importance of steam, time, and choice of pan. James, from the food blog Fork and Twist, shares his nifty trick for nailing the perfect scramble every time.

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The recipe for creamy scrambled eggs has been a topic of debate, with some swearing by the heat of the pan and others by constant stirring. But James is calling out these methods as time-wasters that won't lead to the dreamy dish you desire.

He advises: "Here's the secret: steam and time. Set a heat-proof bowl over a saucepan with an inch and a half of simmering water in the bottom and gently scramble the eggs."

If you've ever tried to melt chocolate on the stove, you'll likely be familiar with this technique. When using this method to cook eggs, it's crucial to let the water in the bowl get hotter than usual.

James explained that once the water is sufficiently hot, you can "gently cook the eggs slowly until they become thick, creamy and scrambled". This trick works best when scrambling three or more eggs, with a low water level and ensuring the bowl doesn't touch the water.

The water should simmer, not boil, as the eggs cook. Stirring the eggs should be done sparingly, particularly at the start. However, once the eggs have thickened and scrambled, they should be stirred to prevent overcooking. James emphasised that the eggs should never be left unattended towards the end of the process.

He added: "These need a good amount of attention towards the end. Do not leave these unattended as they will more than likely overcook."