Scrambled eggs are one of the easiest dishes to cook, but you can make them much tastier if you stop cooking them with milk. Although it is common in Britain to add milk to your eggy mixture, I have found that it can leave the eggs a bit watery and dull their natural flavour.

In my experience, adding liquid to scrambled eggs takes them longer to cook, which increases the chance of them becoming rubbery and overdone. However, I was flicking through a cookbook and discovered one breakfast recipe that suggested using cornstarch to thicken eggs and give them a better texture.

I decided to try it out while making breakfast the other day, and to my surprise, I discovered that my scrambled eggs had fluffier curds while also tasting much creamier.

After doing a little bit of research online, I found out that cornstarch coats the proteins of the eggs to help them retain moisture and stops them from coagulating too quickly.

This creates a smoother and silkier texture without having to add cream or milk, so you will get much tastier eggs without any extra effort.

How to make scrambled eggs much tastier

You will need (per person):

• Two eggs
• One tablespoon of cornstarch
• A slab of butter (for cooking)
• Black pepper

Method:

To begin, I cracked two eggs into a bowl and added a heaped tablespoon of cornstarch. I then mixed both ingredients together until I could not see any more of the white floury cornstarch in my mixture.

I melted a little butter in a frying pan. While adding butter to the scrambled egg mixture can make them taste richer, my eggs tasted great without it. I like to use smoked paprika-flavoured butter from Tesco to give my eggs a bit of extra flair, but that’s entirely optional.

Once the butter was fully melted, I added the eggy mixture and immediately began stirring it. Make sure to to keep moving your eggs around in the pan to ensure everything cooks evenly.

When the scrambled eggs were almost cooked, I took them off the heat and allowed them to rest for a minute. Letting the scrambled eggs rest will continue to cook them in the warm pan but helps them retain moisture so they will not dry out.

Then, I simply place my scrambled eggs on a plate, season the eggs with pepper and waited for my toast to be ready.

I always add pepper or any other seasoning at the end of cooking to better control the flavour, as certain spices can draw moisture from the eggs and affect their texture if added too early.

My scrambled eggs were tender, rich, and, in my opinion, much more delicious than the way I normally cook them. I’m now convinced cornstarch makes scrambled eggs tastier and it is now my go-to way to make them.