It's time to stop putting milk in scrambled eggs

Making scrambled eggs for breakfast today? Don't add milk, if you are planning to, as it will dilute the flavour and make them more like rubbery.

A lot of people put milk in their scrambled eggs. Ask someone near you. They probably do it.

Dan Joines, who runs several award-winning restaurants in London, told The Mirro, "Never add milk to your scrambled eggs - it dilutes the flavour and makes them more likely to turn out rubbery.

In a recent poll, more than 60 per cent said they add milk when cooking the dish. Doing so "makes scrambled eggs creamier," apparently.

"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," Joines explained.

And Luke Selby, senior sous chef at the Michelin-starred Dabbous restaurant in London, agreed: "Putting milk in your scrambled eggs is a cardinal sin!

"While putting milk in your scrambled eggs may make them go a little further, they become pretty flavourless and take on the sort of colour you'd expect from a mass catering facility," said Food writer Rachel Phipps.

While milk is a big no, some chefs like to add cream or creme fraîche to their scrambled eggs. Gordon Ramsay is one example, as is Delia Smith, who follows the legendary French chef Auguste Escoffier in her recipe.

Laoise Casey, a food writer and chef from Ireland, said butter is the key to beautiful eggs. But she has another trick up her sleeve.

"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," Casey added.