Everyone has their own tried and tested recipe for scrambled eggs, but one professional chef believes his method creates the “most perfect silky, creamy scrambled eggs you’ll ever make”. Frank Proto has been a professional chef for 24 years, serving up unfussy Mediterranean cuisine with a focus on high quality products, on the back of his Italian American heritage.

Sharing his ultimate egg recipe on Epicurious 101, a resource for home cooks, Frank promised his method would make you “never go back to fluffy eggs again”. He emphasised: “My perfect scrambled eggs are creamy and silky, not fluffy. Fluffy scrambled eggs are overrated. Try my buttery scrambled eggs and you’ll never go back to fluffy eggs again.”

Frank said: “We’re talking glistening, silky, creamy, scrambled eggs, not the dried, burnt kind. A little bit of technique makes them extra decadent.”

The pro-chef recommends taking the eggs out of the fridge about 20 minutes before cooking so they will whisk together better and cook quickly.

To avoid the eggs becoming fluffy, Frank recommends whisking them briefly with a fork and stopping as soon as they are blended so that no extra air gets in. Then comes the main ingredient, which he says adds all the flavour: unsalted butter.

He recommends coating the pan completely in butter, but hints that it doesn’t need to be completely melted when you add the eggs in. Then, he suggests adding salt while the eggs are still runny so it melts into the dish, rather than sitting on top of it.

As most chefs recommend, the eggs should be removed from the pan just before they are completely cooked, because they continue to cook in their own heat.

While he acknowledged you could use vegetable oil, he said there is “no flavour in that”, and recommended adding a chunk of butter to the top of the eggs once they are out of the pan to add more depth of flavour.