My scrambled eggs are bursting with flavour thanks to 1 simple topping I always add

My scrambled eggs are bursting with flavour thanks to 1 simple topping I always add Scrambled eggs are a breakfast staple, but there's one ingredient that can take them to the next level, transforming the flavour and making them look much more appealing too. Eggs are without question one of the most versatile ingredients you can find. They're essential for baking light, airy cakes, adding a golden glaze to pastries and pies, and serving as a binding agent for fillings, among other things. They're also a perfect breakfast or brunch option, packed with protein and offering endless preparation methods. Whether fried or poached, each approach is uniquely delicious, but scrambled eggs are my personal favourite. I have this dish for lunch nearly every day, and I'm certain I've reached restaurant-quality standards thanks to one topping I never forget to add. While toppings are important, mastering the basics is crucial. For me, there's nothing worse than rubbery, chewy scrambled egg curds - it reminds me of the kind dished up at hotel breakfast buffets, which simply isn't appealing. Preparing them gently, gradually and over a low temperature is crucial. The amount of butter required to create perfect creaminess is just as vital. You'll need a substantial amount of proper butter, approximately a tablespoon for every three eggs. I'm also certain that parmesan is a must-have ingredient in scrambled eggs, though that's not the topping that truly transforms the dish. The real game-changer is crispy chilli oil, which I mix into the eggs during cooking, then drizzle across the top when done. Lao Gan Ma is a fantastic brand, available at any decent Asian supermarket or in the world foods aisle of your local store. Here's my technique for producing perfect scrambled eggs every time. Scrambled eggs (serves two) Ingredients - Three eggs - Tbsp butter - Fresh parmesan, grated - Two tsp crispy chilli oil - Two slices of sourdough bread Method Crack the eggs into a bowl and beat thoroughly. Next, grab a pan and place it over a medium heat. Add the butter and allow it to melt, leaving it a touch longer until it starts to brown - this will add so much more flavour. Then, pour in the beaten eggs and take them off the heat immediately, stirring constantly to stop them sticking to the pan. The eggs will start to scramble the instant they hit the heat, so it's essential to keep them moving gently to prevent them becoming too lumpy. Once they begin looking silky and thick, return them to a very low heat, carrying on stirring with a silicone spatula. At this point, add the parmesan and a dash of chilli oil, but hold back any of the crispy bits for now. I don't think this dramatically changes the flavour, but it adds an attractive colour that makes it look like something from a top restaurant. The eggs should be looking great at this stage, so once they appear almost cooked, take them off the heat. The residual heat in the pan will carry on cooking them until you're ready to plate up. It should only take a couple of minutes altogether for the eggs to cook - you want them looking slightly underdone, bear in mind. I always serve mine on top of sourdough, so get it toasted and ready on your plate. Pile the eggs on top, then drizzle over another teaspoon of chilli oil, making sure to include some of the crispy bits this time. In my opinion, every kitchen cupboard should have a jar of this condiment to hand. It's perfect for this fuss-free dish, and it can transform countless rice and noodle recipes too. Once you start adding it to your eggs, there's simply no going back.