If you’re looking for soft and creamy scrambled eggs, a chef and food blogger has shared what she thinks is the perfect recipe — and interestingly, it doesn’t include milk or cream. Anyone who has cooked scrambled eggs before will know avoiding it going rubbery and getting that creamy texture can be a fine balance.

But Joanne Gallagher has shared her advice on how to make the creamiest scrambled eggs. Writing in Inspired Taste, Joanne explained she learned the method during culinary school and has “never looked back”, adding: “These are perfect!” Interestingly, her recipe doesn’t use cream or milk and requires just three ingredients.

She says these are eggs, butter and salt.

“I don’t add anything else to my scrambled eggs recipe,” she said.

“There’s no water, no cream, and no milk! Trust me!”

“For classic scrambled eggs, use butter to cook them,” she added, explaining you could also use olive oil.

The culinary expert says to start, crack the eggs in a bowl, season with the salt and whisk well, before setting it aside for five to ten minutes.

Joanne explains while the eggs sit, the salt gets to work on some of the proteins in the eggs to make them taste “more tender”.

While this happens, she preheats the butter in the pan before transferring the eggs over.

Joanne recommends using a nonstick pan and a silicone spatula, adding the “secret” to the creamy and soft eggs is a low heat.

“Making scrambled eggs over high heat kills them — they become dry and bland,” she explains.

Once the eggs are in the pan, she says use the silicone spatula to swirl the eggs in “small circles”.

Explaining the next crucial steps, Joanne says: ”I do this without stopping until the eggs look barely thickened and tiny curds form (this makes our eggs so creamy).

“Then, I change from swirling in circles to making long sweeps across the pan, making larger, creamy curds.

“Just as the eggs start to set but still look a bit wet, I remove my pan from the heat. Eggs are delicate and cook very quickly. Even though you’ve taken the pan off the heat, the eggs will continue to cook (thanks to carryover cooking).”

She then recommends giving the eggs a “few seconds” in the hot pan, but crucially off the heat, before voilà; the perfect scrambled eggs.

The cooking expert said she believes the method makes the tastiest scrambled eggs, adding: “So many of our readers have agreed!”

The full recipe can be seen here.