Scrambled eggs are extra fluffy and flavoursome when you use method chefs love

There's nothing quite like kicking off your day with a hearty meal - and scrambled eggs continue to be a breakfast staple due to their scrumptious taste and satisfying nature.

This breakfast classic is delightful on its own or paired with sides such as bacon, sausages, mushrooms, or tomatoes. However, sometimes they can turn out too runny or rubbery from the pan.

Even the most self-assured home chefs struggle to master scrambled eggs like those served in restaurants or hotels. So what's their secret? Their eggs are always so airy and perfectly cooked.

I decided to try a recipecreated by the professionals to see if I could replicate brekkie you'd get in a fancy establishment. I picked a method by the well-respected Fallow Group. So would it live up to my expectations?

Ingredients

My plan was to cook breakfast for two, so to start I gathered all the ingredients I needed:

• Six eggs
• Butter
• Salt and pepper
• Creme fraiche
• Sriracha sauce
• Sourdough bread

Method

I cracked six eggs into a large bowl - admittedly I was gutted when a small bit of shell fell into the mix and prayed this was not a sign for how the rest of my preparation was going to pan out.

After pulling out the small piece of shell, the coast was clear and it was time to get whisking.

I added a pinch of salt to the eggs and mixed further. Next, the recipe states to add a knob of butter to a medium heat pan. Once the butter began browning I added the eggs into the pan.

They key to the perfect scrambled eggs, as pointed out by Fallow Restaurant chef Jack Croft, is to continuously keep stirring. A new arm workout and fluffy eggs? Sign me up every morning.

I had the pan on heat for around three minutes and kept stirring the mixture until the eggs started to harden slightly. Then, I took the pan off the heat and stirred further.

It was soon time to add one tablespoon of crème fraîche to the mix. I was nervous this would make the eggs taste like yogurt or cream but the trick has been hailed repeatedly by chefs, including Gordon Ramsay. So I put my faith in them and dolloped some in.

Next, put the pan back on the heat for a couple more minutes while stirring in the crème fraîche. I could already see the eggs had a beautiful creamy texture to them and couldn't wait to dive in for a taste.

I put two slices of sourdough bread in the toaster for a few minutes, and turned down the pan heat to very low. I slathered some butter on the toasted slices and served the eggs on top.

The dish was served up with lashings of pepper and some sriracha sauce for an extra kick. I like plenty of pepper, but you can go for whatever amount you fancy.

Taste test

If this dish was served in a swanky breakfast spot for £12, people would totally order it. So would it live up to my expectations?

As expected, the eggs were jam-packed with plenty of flavour. I will not look back after using siracha sauce on my scrambled eggs - it will now be a breakfast staple.

The eggs were incredibly fluffy with no hard bits. I don't think the crème fraîche added anything to the flavour of the eggs, but it certainly helped keep the texture soft and light.

Sourdough and siracha sauce can be expensive - I paid £2.90 for the sauce and £2.65 for the bread at my local Nisa store. I think you could easily use an ordinary loaf of bread and it would be just as delicious.

I only used a small amount of sauce from the large tube so I do think it will last a long time. But any hot sauce you have in your cupboards would do.

I would definitely recommend trying this recipe if you want to change up your scrambled eggs - it is so easy to follow and takes less than 10 minutes to prepare.

Overall rating: 9/10.