Chef says you should never add milk to your scrambled eggs as it’s ‘cardinal sin’

How do you like your eggs in the morning? If you like them scrambled and extra tasty, then milk is the ingredient you should certainly be avoiding.

Breakfast is the most important of the day, and if you have the time, eggs may be your go-to breakfast food.

However, if when you’re making scrambled eggs you add milk – stop it.

While you might think adding milk makes the eggs creamier, a top chef has actually claimed it has the opposite impact making them “rubbery” and it’s a “cardinal sin” to do so.

Apparently, the answer to all of your rubbery egg problems is butter – lots and lots of creamy butter.

Dan Joines, a chef who runs several award-winning restaurants in Londo, said: “Never add milk to your scrambled eggs – it dilutes the flavour and makes them more likely to turn out rubbery.

“It’s always butter for me. Make sure your butter is golden, but not brown, before you put your eggs in. Keep stirring on a medium to low heat.

“Keep them moving and folding with a spatula until slightly runny, but bound together.”

And chef at the much-lauded Hide restaurant in London Luke Selby agreed: “Putting milk in your scrambled eggs is a cardinal sin!

“It just makes them too wet, like school dinners.”

Well, that sounds gross.

Also by thinning out the eggs, it’s much easier to overcook them – and no one wants to be left with eggs like that.

Milk can also cause the mixture to split during cooking which isn’t ideal.

Whilst food writer Laoise Casey is also a lover of buttery scrambled eggs, she says adding milk powder takes your eggs to a whole new level.

She said: “While I’m not a fan of milk, milk powder is a whole different thing.

“I learnt this tip from one of the chefs, Eloise, I work with at [restaurant] Paradise Garage.

“Whisk in a teaspoon of milk powder with the eggs and the result is a wonderful almost cheese-like scramble. In fact, milk powder can enhance a lot of dishes…from ice cream to pastry and butterscotch sauce.”