Food lovers have been urged to add two simple ingredients to make the “best ever” scrambled eggs. Taste has recommended adding pesto and feta.

The website said that while the colour of these scrambled eggs doesn’t look super appetising, you’ll immediately forget about that as soon as you take your first bite. Add a heaped teaspoon of store-bought pesto, crumbled in a small handful of fet to the mixture, and whisk it all together. Taste described it as tangy and buttery, and it is even better served over a thick slice of toasted and buttered sourdough. 

To master the basic scrambled egg, Mark Bittman at Medium recommends cracking eggs on a flat surface and whisking with salt and pepper until combined.

If you’d like a silkier and less eggy-tasting scramble, you can add some milk or cream to this mixture - only about one teaspoon for two eggs.

Melt butter in a nonstick skillet over medium-high heat. Once foaming, pour the eggs in and begin stirring frequently, moving the pan on and off the heat to control the cooking. 

More stirring and a lower heat mean smaller ‘curds’ and therefore silkier eggs. Less stirring and a higher heat mean larger ‘curds’ and potentially more ‘rubbery’ eggs.

Summer Miller at Simply Recipes shared her go-to trick for scrambled eggs. The cook advises that “anything goes” and there’s no reason why you can’t make it into a larger meal. 

She said: “If you create something you hate, you aren’t out much, so go for broke and get crazy. It’s a low-risk kitchen experiment; eggs are inexpensive and require minimal time commitment.”

There’s a wide range of possible combinations to consider adding to eggs, from sweet peppers and goat cheese to ham, onion, mushrooms, spinach and tomatoes. 

They suggest using leftover vegetables from a meal to act as an boost of flavour and saving them from going to waste.