For many of us scrambled eggs is a regular breakfast choice but now one top chef claims we've all been making it wrong.
According to YorkshireLive, a recent poll discovered that more than 60 per cent of people add milk when cooking scrambled eggs for breakfast or brunch.
However this is the part we are all getting wrong, according to Dan Joines who runs several award-winning restaurants.
And, he's not alone in thinking this either.
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Dan said: "Never add milk to your scrambled eggs – it dilutes the flavour and makes them more likely to turn out rubbery.
"It's always butter for me. Make sure your butter is golden, but not brown, before you put your eggs in. Keep stirring on a medium to low heat.
"Keep them moving and folding with a spatula until slightly runny, but bound together."
Apparently adding milk makes it "creamier" - but chefs would beg to differ.
Agreeing with Dan, chef Luke Selby, who works at a top restaurant said: "Putting milk in your scrambled eggs is a cardinal sin!
"It just makes them too wet, like school dinners."
Food writer Rachel Phipps says adding milk is a sure way of ruining the flavour.
She said: "While putting milk in your scrambled eggs may make them go a little further, they become pretty flavourless, and take on the sort of colour you’d expect from a mass catering facility."
