How do you like your eggs in the morning?
We’re guessing you don’t like them to taste rubbery.
But unfortunately for many home cooks, it’s all too easy to over-scramble eggs.
And according to Australian-French chef Manu Feildel, this is because it’s easy to make this common mistake.
The celebrity cook, who hosts My Kitchen Rules, says that many of us are cranking up the heat too high.
This makes the eggs overcook, causing them to become dense in texture.
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The pro chef recommends putting your pans on a medium heat.
You should then melt some butter into them, before adding your eggs when it starts to bubble.
During the cooking process, it's important to keep the stove at a steady temperature.
Manu explained: “Don’t let your pan get too hot.
“If the pan is too hot the eggs will cook too quickly, burn, and rather than be lovely and light, have a rubbery texture.”
To prevent the breakfast staple from overcooking, Manu recommends taking them off the stove quicker than you’d expect.
He added: “Remove them from the heat when still a little wet in places.
“The residual heat from the pan and the eggs will finish cooking them through.”
Hopefully, following this advice will help you to get perfectly scrambled eggs every time.
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Looking for more cooking tips?
Previously, a chef revealed the top three mistakes people make when making sausages .
Meanwhile, this two-ingredient Nutella take took the internet by storm .
And earlier this month, we explained what to do if your gravy is too thin .
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