Scrambled eggs come out the pan creamier if you ditch milk for 1 simple ingredient instead

Scrambled eggs are one of the tastiest fillings to pile onto a piece of toast, but they can often be a little dry or flavourless if they are not cooked properly. Many people make scrambled eggs with milk, but I find it dilutes the flavour of the eggs and causes them to clump up in the frying pan once I begin cooking.

This often results in rubbery curbs that are tough to cut into and are not very appetising to eat. However, I have discovered there is a easiest way to get creamier scrambled eggs by simply ditching milk completely and instead adding a dollop of sour cream to my eggy mixture.

Sour cream has a thicker consistency that helps regulate the heat so the eggs cook more gently, and there is less chance of them drying up in the frying pan.

It also helps the eggs have a more silky and custard-like texture, rather than coming up thin and watery like they usually do with milk.

I also find scrambled eggs made with sour cream taste a lot richer, so are a lot more satisfying to eat.

Adding sour cream is an easy way to make the perfect scrambled eggs in less than 10 minutes, and it is an almost effortless recipe as you are unlikely to overcook them with this method.