Chef reveals secret to 'custardy and creamy' scrambled eggs - without them sticking to pan

A chef has revealed how he gets scrambled eggs at their creamy best - and it's simpler than you think. Scrambled eggs are a staple of British breakfasts and are a great accompaniment to a couple of bacon rashers and fried tomatoes.

They're even great on their own with a couple of additions. But while many prefer a creamy texture, it's easy to overcook them, leaving you with hardened chunks of egg.

If you're not careful they can also end up sticking to the pan, forcing you to scrape them off - and resulting in a disappointing mess.

Thankfully, an experienced chef has shared how he gets the perfect consistency, while ensuring the egg is easy to serve up when the cooking's over.

Arturo Nunez, executive chef at New York City's Café Chelsea, says the key is movement.

"I like my scrambled eggs custardy and creamy, so I stir them very gently in long strokes back and forth across the pan and around the edges - this will prevent sticking," he said to foodandwine.com.

Dennis Littley, chef and culinary expert at Ask Chef Dennis, takes a similar approach, saying the secret to scrambled eggs is in low and gentle cooking.

Speaking to Express.co.uk, he advised people to cook them over low heat.

"Put a little butter in a pan and pour in the eggs, then stir gently but constantly," he said.

He added: "This helps keep the eggs soft and creamy instead of turning them dry or rubbery. You don't need milk or cream, just fresh eggs and gentle heat will do the trick.

"Take them off the heat just before they look fully set. They'll keep cooking a little from the residual heat. Finish with a sprinkle of black pepper, a few herbs, or a little cheese if you like.

"With these simple steps, even everyday scrambled eggs will taste great.''