Any big breakfast enthusiast (and let's face it, who isn't?) will know that the eggs are a huge part of getting it right. You can have perfectly cooked sausages or a slice of fresh toasted sourdough but if the eggs you're dipping it in are substandard, it takes away from the entire experience.
The problem is that it can often be a case of trial and error when it comes to making scrambled eggs – and when we do get it right we're never sure how we've done it.
Luckily ex-Masterchef contestant Chef Elizabeth Haigh, whose cooking endeavours have earned her a Michelin star, has revealed her trick to ensuring she only tucks into the fluffiest of breakfast staples every time.
During an interview with the Independent she explained: 'Lots of butter. Fresh eggs and a spatula to fold.'
Seems simple, so where are we going wrong?
Well she also said that you should never use cream or milk because this takes away from that brilliantly buttery texture that your favourite artisan cafe serves up.
Right well, we're off to the kitchen to cook ourselves up a well-deserved weekend feast. Bon Appétit
