There's no better way to start the day, than with a plate of delicious, creamy scrambled eggs!
But what is not ideal, is rubbery mush ... which can easily happen when whipping up the breakfast staple.
So My Kitchen Rules host Manu Feildel has revealed his secret recipe to get the PERFECT batch of nice, light, fluffy scrambled eggs - and it does not disappoint!
The celebrity chef also revealed the mistakes most people make when cooking the breakfast dish; saying the most common mistake is that people overbeat the eggs during the whisking process.
"Don’t be rough and move the eggs too much, light gentle movement will help the eggs stay light and not break up," he said.
Other mistakes include cooking the eggs at too high a heat - and cooking them for too long.
"Don’t let your pan get too hot, if the pan is too hot the eggs will cook too quickly, burn and rather than be lovely and light, have a rubbery texture," Manu added.
"Don’t overcook the eggs, this will also make them tough and rubbery. Remove them from the heat when still a little wet in places. The residual heat from the pan and the eggs will finish cooking them through."
Instructions (Manu style):
1. Whisk 2-3 whole eggs with 20-30ml milk, a good pinch of sea salt and pepper.
2. Heat a medium frying pan over a low heat, add a knob of butter, and when foaming, pour in the eggs and leave for 60-90 seconds to begin to set.
3. Gently pull the eggs from the edges into the centre of the pan. Turn and tilt the pan so the runny eggs take up the available space. This gentle pulling will make egg “ribbons”.
4. Remove the pan from the heat before the eggs are completely set. Leave them to sit for a minute or two to. This will let the eggs gently finish cooking in their own heat.
5. To serve, place on top of 1-2 pieces of well-buttered toast and finish with a sprinkle of fresh herbs if desired.
6. And — in the words of the man himself, "bon appétit".
If you want to give your scrambled eggs a twist, Manu has a few ingredient suggestions to add to the mix.
For more decadent eggs, Manu recommends placing six or so eggs in a glass jar with a piece of truffle.
"This will infuse the eggs with the truffle flavour, then, finely grate some of the truffle over the eggs just before serving," he adds.
"For cheesy eggs, pour the egg mix into the pan and leave to cook for 60 to 90 seconds, then scatter with your favourite grated cheese and continue the cooking process. Serve with hot buttered toast and sliced ham or crispy speck.
Or for "Asian style eggs", Manu suggests adding 20ml of water and 10ml of light soy sauce instead of milk to the eggs and finish with Japanese mayonnaise, crispy shallots and a dash of sriracha or a drizzle of chilli oil. YUM!