Expert's recipe for 'creamiest' scrambled eggs without butter, cream or milk For those watching their waistline during January - fearing a future devoid of buttery and milky delights - there's a "creamiest" scrambled eggs recipe that ditches the dairy without sacrificing satisfaction.
While traditional wisdom suggests cream, milk, or butter are essential for rich and flavourful eggs, one culinary whizz insists you can whip up guilt-free scrambled eggs that still slide off your spoon with silky ease.
James explained that once the water is sufficiently hot, you can "gently cook the eggs slowly until they become thick, creamy and scrambled".
This trick works best when scrambling three or more eggs, with a low water level and ensuring the bowl doesn't touch the water.
The recipe for creamy scrambled eggs has been a topic of debate, with some swearing by the heat of the pan and others by constant stirring.
