Daily Express US on MSN
Ditching one ingredient ensures your eggs are ‘creamy and silky'
Scrambled eggs are one of the most beloved breakfast dishes, but they can also be one of the trickiest to get right.
Step 1: Fill a ramekin with a half-cup of salted, room-temperature water. It must be enough to submerge the egg. You'll want enough water to submerge the egg but not spill over the top of the ramekin.
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