Something went wrong, please try again later. Invalid email Something went wrong, please try again later. Our free email updates are the best way to get headlines direct to your inbox Something went wrong, please try again later. Our free email updates are the best way to get headlines direct to your inbox Scrambled eggs are a breakfast mainstay for many, prized for their straightforward preparation. However, a simple tweak - omitting the milk - can elevate their flavor. Traditionally in the UK, milk is added to the egg mixture, but writer Katherine McPhillips discovered this can lead to a watery consistency and dull the eggs' natural flavor. She observed that introducing liquid to scrambled eggs prolongs their cooking time, heightening the risk of overcooking them, which makes them tough and rubbery. While browsing a cookbook, Katherine came across a breakfast recipe that suggested using cornstarch to improve the texture of the eggs. She recalled: "Intrigued, I decided to give it a whirl during a recent breakfast preparation. To my delight, I found that my scrambled eggs were not only fluffier but also had a creamier taste. "Upon further online investigation, I discovered that cornstarch acts as a protective layer for the egg proteins, helping them retain moisture and preventing them from coagulating too rapidly. This results in a smoother, silkier texture without the need for cream or milk, meaning you can enjoy tastier eggs with minimal extra effort.", reports the Liverpool Echo. Recipe. Begin by cracking two eggs into a bowl and adding a generous tablespoon of cornstarch. Blend the ingredients until the cornstarch, initially visible as a white, floury substance, is fully incorporated into the mixture. Katherine shared her cooking tips saying: "I began by melting a bit of butter in a frying pan. Although adding butter to the scrambled egg mix can enhance their flavour, my eggs were delicious even without it." (Image: Katherine McPhillips) She also mentioned her affinity for a special ingredient, noting: "I'm partial to using smoked paprika-flavoured butter from Tesco for an extra kick, but that's purely optional." After the prelude with butter, Katherine explained how she poured in the eggs and continuously stirred them to achieve uniform cooking. Upon sensing the eggs' readiness, Katherine took them off the flame and allowed a brief resting period. This step helps lock in moisture, avoiding overcooked, dry eggs. Then it was presentation time as she plated the eggs, finishing them off with a sprinkling of pepper once served. Highlighting her seasoning philosophy, Katherine added: "I prefer to add pepper or any other seasoning at the end of the cooking process to better manage the flavour, as certain spices can extract moisture from the eggs and alter their texture if added too soon." Did Katherine's culinary exercise pay off? With enthusiasm, she declared: "My scrambled eggs turned out tender, rich, and, in my view, far tastier than the way I usually prepare them." Concluding her experience with a new-found preference, Katherine stated: "I'm now a firm believer that cornstarch enhances the taste of scrambled eggs, and it's become my preferred method of making them."