Scrambled eggs are arguably one of the most delicious breakfast ingredients but they can quickly become unappetising if cooked incorrectly.

While everyone has their own “favourite” way to enjoy them, making them thick and creamy tends to be a crowd-pleaser.

But it often means relying on extra ingredients like cream, milk and butter to add some much-needed oomph to the yolky mixture.

One home cook claimed that this simply isn’t necessary, however, and that it’s possible to get the “the creamiest of the creamy eggs” without cream, milk, oil or butter.

Sharing the clever tip on his food blog Fork and Twist, James revealed that it comes down to technique – and it’s easy enough for anyone to master.

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How to make creamy scrambled eggs

While some chefs claim that stirring the eggs is the most important stage of scrambling, food blogger James suggests otherwise.

He said: “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.

“It’s how you’d normally melt chocolate, but this time allow the bowl to get a bit hotter and gently cook the eggs slowly until they become thick, creamy and scrambled.”

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Mastering this technique does involve a few fundamentals, one of which is that the bowl should not be touching the water.

The liquid should also be simmering rather than boiling the whole time, which is easy to watch by the difference in the sizes of the bubbles. These should be small at all times when simmering.

James added: “Stir the egg mix often. Little and often at the start, but when they start to thicken and scramble start stirring more frequently to avoid large lumps and overcooking.

“These need a good amount of attention towards the end. Do not leave these unattended as they will more than likely overcook. Keep a close eye on them as they start to thicken quickly and will soon go over if you’re not careful.”

This does of course take a bit longer than normal to cook the eggs, roughly 15 minutes depending on the quantity being cooked.

He claimed that between four and six eggs seems to be about right for two people as part of a cooked breakfast.

It should be noted, however, that the least amount of eggs to be used is three as any less than that will mean they cook too quickly.

While it’s a little more laborious than traditional scrambling methods, James pointed out that it means the eggs are much lower in calories than when cooked in butter, and are actually “really special without it”.

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