Scrambled eggs won't turn 'dry or rubbery' if you do 1 thing when cooking them in pan

Scrambled eggs are one of those timeless dishes that never go out of style. Cheap to make and comforting at any time of day, they're a quick and easy meal that still taste delicious. Perfect scrambled eggs should ideally be soft, creamy, light, and fluffy; however, achieving this desired texture is easier said than done.

The wrong method can quickly turn scrambled eggs rubbery and dry. Luckily, Dennis Littley, chef and culinary expert at Ask Chef Dennis has shared the best way to cook srambled eggs to avoid an unpleasant texture.

How to cook scrambled eggs

According to the chef, great scrambled eggs come not only from the preparation but also from the speed at which you cook them.

He told Express.co.uk: "Scrambled eggs get mixed reviews, some people find them easy to cook, but many don't know where to start. It can be really simple if you keep a few things in mind.

"Start by always cracking your eggs into a bowl, you never want any shells in your food and it also is easier to mix other components into it.

"I always add a pinch of salt, and whisk them until the yolks and whites are fully mixed. This makes the eggs cook evenly and stay nice and smooth."

Dennis added that the secret to scrambled eggs is in low and gentle cooking.

"Cook them slowly over low heat. Put a little butter in a pan and pour in the eggs, then stir gently but constantly. This helps keep the eggs soft and creamy instead of turning them dry or rubbery. You don't need milk or cream, just fresh eggs and gentle heat will do the trick.

"Take them off the heat just before they look fully set. They'll keep cooking a little from the residual heat. Finish with a sprinkle of black pepper, a few herbs, or a little cheese if you like. With these simple steps, even everyday scrambled eggs will taste great.''