Scrambled eggs will be tastier and creamier if you add 1 simple ingredient chef loves

Eggs are a fantastic breakfast choice to kick-start your day, and scrambled eggs, in particular, are an easy option. They cook in just a few minutes, making them a great choice for busy mornings or for when you need a quick and easy meal that still feels a bit luxurious. However, many struggle to avoid producing hard and rubbery scrambled eggs.

To combat this, Chef Jamie Gwen has shared her secret ingredient for the recipe - and that's creme fraiche. Taking to her Facebook page, she said: "The best scrambled eggs are made with creme fraiche. Mark my word! Two tablespoons of crème fraîche, or French sour cream, to two eggs."

In the recipe post, along with creme fraiche, she claimed that the secret to creamy, soft scrambled eggs is low heat and continuous, slow stirring.

She added, "Please take the pan off the heat while they're still wet, finish with parsley or chives, and your morning is made."

How to make tastier and creamier scrambled eggs

Start by beating the eggs together very well. There should be no individual streaks of white and yellow remaining. You can do this with a whisk or fork.

Add the butter to a saute pan over medium-low heat, followed by the egg mixture. Stir continuously with a rubber spatula, scraping the bottom and sides of the pan to prevent any spots from overcooking.

Soft, rubber or silicone spatulas are easy to manoeuvre across the surface and around the edges of a pan. They're ideal for all types of pots and pans, but especially for non-stick.

Once the eggs are about 90% cooked, turn off the stove and allow the residual heat from the pan to finish cooking the eggs.

Just before serving, fold in the creme fraiche. Divide between bowls and top with chives and cracked black pepper. Serve right away.