Scrambled eggs will be perfectly creamy if you do 1 thing while cooking

A popular foodie has shared a simple method for cooking up the "perfect" creamy scrambled eggs. The recipe was shared on Inspired Taste, a recipe blog for home cooks created by husband-and-wife team Adam and Joanne Gallagher.

Detailing a method learned in culinary school, Joanne explains that the "secret to the most creamy and soft eggs is using low heat" as cooking them over high heat leaves them "dry and bland". Surprisingly, she also opts against either milk or cream, using only butter, and salt. She begins by cracking the eggs in a bowl, seasoning them with the salt and whisking them well, before leaving them to sit for five to ten minutes.

Joanne says during this time, the salt interacts with proteins in the eggs which make them “more tender”.

During this time she preheats butter in the pan then adds the eggs.

Joanne uses a nonstick pan and a silicone spatula, using it to "swirl the eggs in small circles", not stopping "until the eggs look barely thickened and tiny curds form".

She then switches from swirling in circles to "making long sweeps across the pan, making larger, creamy curds".

Once the eggs begin to set but are still looking slightly wet, she removes the pan from the heat allowing the eggs to continue via carryover cooking.

The eggs are left to continue cooking off the heat for a few seconds before being served up, resulting in "the most perfect scrambled eggs".

You can find Joanne's full recipe here.

Kelli Foster, culinary producter at The Kitchn says while a "quick splash of milk or cream certainly makes for tender eggs, and might even give them some fluff, but there’s another ingredient that does the job even better".