for your scrambled eggs
"Be careful not to over-beat your eggs before scrambling. For a simple, creamy texture add cream or crème fraiche. But remember to make it full fat. Lower fat options contain water that will toughen the eggs."
It’s all about low and slow for a creamy texture. Cook over a medium-low heat to stop the eggs drying out.
Remember to wait until the end to season your eggs. If you season too early the salt will break down the eggs making them grey and watery.
"Try stirring a little Lurpak into your finished scrambled eggs for a richer taste. Serve on some buttery toasted sourdough for the perfect finish."
For the perfect serve, try grating Lurpak to soften before spreading on toast or bread.
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