Stop adding milk to scrambled eggs — 1 ingredient makes them fluffier and creamier

Stop adding milk to scrambled eggs — 1 ingredient makes them fluffier and creamier If you're struggling to get fluffy scrambled eggs you might be making them wrong. Most people add milk or cream, but one simple swap could completely change the game. Scrambled eggs are a firm breakfast favourite, but there's no shortage of debate surrounding how they should be prepared. Some people prefer large, chunky curds, while others are partial to an almost runny consistency. If you fall somewhere between the two, achieving the perfect scrambled eggs is actually far simpler than you might think. It can feel like a race against the clock once they hit the pan, but the real secret lies in the preparation. One professionally trained chef on TikTok has revealed her foolproof method for flawless scrambled eggs — and it requires neither milk nor cream. Laila's Pantry, who has amassed more than 400,000 followers on TikTok, insists that whipping up 'super fluffy' scrambled eggs is remarkably straightforward, requiring just a few basic ingredients rather than piling in unnecessary extras. While many of us reach for a splash of milk or cream when whisking our eggs, this may not actually be the wisest move. Dairy products can negatively impact the flavour of the eggs, or worse, leave them watery, rubbery and thoroughly unappetising. Instead, Laila recommends adding an altogether simpler, cost-free ingredient: water. It may sound strange, but as the water transforms into steam in the pan, it gently cooks the eggs without overdoing them. How to make the perfect scrambled eggs Laila's scrambled egg recipe couldn't be more straightforward. It starts by cracking two eggs into a bowl and whisking them thoroughly until there are absolutely no white streaks remaining. This is the key to achieving that wonderfully fluffy yet creamy consistency. Laila explained: "When you whisk it properly, it'll be completely homogenous and means you won't get any streaks of white in your scrambled eggs." She then moved on to her 'biggest tip', which involves adding a splash of water to the bowl. She said: "When you cook the eggs, the water turns into steam which then makes your scrambled eggs super fluffy and light. "Some people like using cream or milk. I don't really like that because then you get that cooked dairy taste in your eggs and it's never really appealed to me." Next, stir in a 'good amount' of salt, which Laila insists is essential and won't leave your eggs watery or rubbery. Then comes the cooking stage. Melt some butter in a pan over a low heat to prevent the eggs from cooking too rapidly and developing an unpleasant flavour. Gently move the eggs around using a silicone spatula, working from the outside in where they should gradually turn opaque. The following step is entirely optional, but Laila chose to add a touch of gorgonzola cheese at this point. Once the eggs are approximately 90% cooked, remove them from the heat and continue stirring for 30 seconds to complete the process. Serve on toast and add whichever seasonings take your fancy - Laila opted for chilli flakes, pickled shallots and fresh dill.