Michelin star chef Sally Abe has revealed her go-to method for achieving the perfect scrambled eggs, describing them as “silky pillows” and encouraging home cooks across the UK to embrace eggs as one of the most versatile ingredients in the kitchen. She said: "Whether scrambled, poached, fried or boiled, there’s a way to make them sing, and it’s not as difficult as people think. You just need the right technique and a little patience.”

Her number one tip is to not overcook your scrambled eggs, and don’t be afraid to remove them from the heat before they look finished. For those chasing that luxurious, velvety texture in scrambled eggs, Abe’s method is deceptively simple.

She recommends cracking two eggs per person into a bowl, seasoning well with salt and pepper, and whisking until completely blended.

A knob of butter should be gently melted in a non-stick pan until it bubbles, but crucially doesn’t brown.

The eggs go in, and after a brief stir, she advises leaving them undisturbed for 10–15 seconds to allow the heat to begin cooking the base.

Then comes the careful stirring, just enough to fold the setting egg into soft, fluffy curds. Timing is everything, so remove them from the heat when they’re still three-quarters cooked, and finish them off with a final stir.

“They’ll continue cooking from the residual heat of the pan,” Abe explains. “If you want to elevate them further, a spoonful of crème fraîche stirred through at the end adds an indulgent, tangy finish.”

Scrambled eggs aren’t the only dish Sally’s passionate about perfecting. She also shared insider advice for tackling other styles that often go wrong in home kitchens.

When it comes to poached eggs, she swears by a fridge-cold egg and a kitchen sieve.

The sieve removes the looser part of the egg white that usually creates that dreaded cloudy mess in the water.

Once the egg is ready, a pan of simmering water, with a drop of vinegar and a gentle whirlpool, helps keep the egg intact. Three minutes, she says, is the magic number.