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Chef reveals his secret ingredient for making a perfectly scrambled egg

Chef and food researcher Elton Brown shared the secret ingredient he adds to the scrambled egg mixture to give it a "delicate silky texture" - and chances are you already have it in the fridge even though you never thought of using it for scrambled eggs (and don't you dare use milk)

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• Eggs

• Breakfast

• Scribbled

• mayonnaise

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Friday, 05 February 2021, 00:01

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A perfect breakfast must include eggs and when it comes to time and convenience, a scrambled egg is the most effective solution.

In scrambled egg there is also not much to go wrong with the preparation: break, mix and pour into the pan.

However, a well-known chef claims that there is only one ingredient that can upgrade us to such a simple dish on several levels - and you probably already have that ingredient in the fridge - and no, it's not milk.

In fact, experts claim that adding milk to the scrambled mixture is a "sin."

Although some believe that adding milk makes the dish more ceramic, restaurateurs and cooks claim that milk does more harm than good.

Dan Jeans, who runs a number of award-winning restaurants in London, says: "Never add milk to your scrambled eggs - it dilutes the taste and increases the chance of you getting a sticky dish. The answer for me is always butter. Fry butter, make sure it is golden, but not brown "Before you put the eggs in and continue to stir over medium to low heat."

But it turns out that there is an ingredient that if you add it to the mixture instead of the milk you will get a perfect result.

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All you need is to add one teaspoon of mayonnaise

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Chef and food researcher Elton Brown knows a thing or two about cooking, and in his book "Everyday Cook" he wrote that when it comes to scrambled egg it is recommended to add a teaspoon of mayonnaise and a teaspoon of water to the egg mixture before mixing.

He then uses a spatula to mix well and explains: "Since scrambled eggs are actually a batter, I thought - why not improve their texture with another batter?".

You will not even have to avoid it if you do not like the taste of mayonnaise, as Elton says that the mayonnaise is there only to give the eggs a "delicate silky texture" and promises that we will not feel its taste.

In the past, beloved chef Gordon Ramsey has shared his tip for making a scrambled egg and he claims it all comes down to temperature.

"The secret is to cook slower than you are used to. The slower you cook, the tastier the result. So what you do is take them out and put them back on the fire alternately and as soon as you think the scrambled eggs are almost ready, take them off the fire again. The result should always be "A little liquid. Especially when the scrambled eggs are a little unprepared - it tastes amazing."

Another option - add soy sauce

enjoy your meal!

(Photo: ShutterStock)

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