I added unexpected ingredient to my scrambled eggs for the perfect breakfast

Scrambled eggs typically require stirring, whipping or beating eggs over a low heat until they form curds. While they can usually be made with minimal ingredients, extras such as chives, cream, sour cream and cheese can be added for added flavour.

The most delicious scrambled eggs are creamy and tender, and taste fantastic served with buttery toast and crispy bacon. My usual recipe for scrambled eggs involves just a few ingredients: butter, eggs and a dash of milk.

However, I decided to experiment with a new recipe that included an unexpected ingredient - mayonnaise, reports the Express. Adding mayonnaise to the mix results in extra creamy scrambled eggs and adds a delightful richness.

READ MORE: 'Foolproof' method to perfect poach eggs without boiling water or vinegar

READ MORE: Bananas stay fresh for 18 days longer without going mushy if you use this storage hack

I seasoned my eggs with salt and pepper, but you could easily incorporate chives or other herbs for additional flavour. I introduced the mayonnaise when the eggs were just beginning to form curds in the pan, but it could also be beaten into the eggs before cooking.

Here's how to make scrambled eggs with mayonnaise:

Ingredients:

• One tbsp of high-quality mayonnaise (I used Hellmann's).

• Two or three eggs.

• A splash of milk.

• Salt and pepper to season.

• One tbsp butter (or equivalent) or 1.5 tablespoons of oil.

Method:

1. Begin by beating the eggs and a splash of milk in a bowl or jug.

Heat a non-stick frying pan over medium heat before adding the butter. Be careful not to let it burn.

2. Add the eggs to the frying pan and start stirring frequently.

I used a spatula for this, but a wooden spoon would work too.

3. Continue to stir the eggs until curds begin to form.

Incorporate the mayonnaise, stirring until it is fully combined with the egg mixture. Season to taste with salt and pepper.

4. Keep stirring until the eggs reach your preferred consistency.

I favour a looser texture, but some might prefer their eggs more solid.

5. Serve either on their own or atop toast with crispy streaky bacon.