Jamie Oliver reveals how to make the 'perfect' scrambled eggs without milk or cream

Sometimes there is nothing better than a simple plate of scrambled eggs on toast. However, according to renowned chef Jamie Oliver, we've been getting it wrong all this time.

Many choose to use milk or cream in their scrambled eggs to make them fluffy and rich. However, the celebrity chef insists that this isn't necessary and offers his expert advice for nailing the perfect scramble every time. In a video titled "How to Make Perfect Scrambled Eggs", Jamie highlights the recipe's speed, making it an ideal choice when you're pressed for time.

Discussing the type of eggs to use, Jamie said: "The chicken egg is the most delicious and cheap form of brilliant protein on the planet - fact. They have loads of micro-nutrients and they're so quick to cook."

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He added that barn eggs are the best as they're organic and free range. To prepare, whisk the eggs together in a bowl with a little salt and grab a saucepan and add a generous knob of butter on a medium heat.

Pour the eggs into the saucepan and move the eggs around quickly, roughly every five seconds with a spatula. Jamie told viewers: "Some people put milk in, some people put cream in, but if you cook it right you don't need any of that." He also shared a tip to prevent overcooking - push the eggs to one side of the pan.

Remember, even off the heat, the eggs will continue to cook due to the residual warmth of the pan. He also shared the final touch to his recipe, explaining: "Spoon your scrambled eggs onto slices of toast. Butter the toast if you like, but remember the eggs already contain a knob of butter. The result? Completely beautiful but still soft in texture. So, English eggs are done - soft, gorgeous, delicate."

Not only did he highlight how to perfect English-style scrambled eggs, but he also offered tips for preparing French and American variants, noting that his method is especially suited for those who have a penchant for classic English eggs. Whether enjoyed on their own or as part of a grand full English breakfast, these succulent scrambled eggs promise to be a delightful addition to any breakfast spread.