Scrambled eggs will be 'the fluffiest' with 1 added ingredient

Scrambled eggs are a popular British dish, especially for breakfast. We've all had some in our fry up's, with other breakfast staples such as bacon, sausages, and toast.

Scrambled eggs are best when soft with a fluffy texture, but food writer Emma Laperruque from revealed the one ingredient, and I use the word ingredient lightly, that will make your scrambled eggs fluffier than ever!

Believe it or not, the secret to fluffy eggs is a mere splash of water. Emma began using this technique for a popular Passover dish named - a traditional Ashkenazi Jewish breakfast dish made with matzo (unleavened bread) and eggs, similar to scrambled eggs.

The water is a good alternative to heavy cream, half-and-half, or whole milk, since these are ingredients you may not always find in the fridge.

I myself have tried this food hack before, and still use it to this day. Back when I was a receptionist for a local gym, I was speaking with a personal trainer on tips for losing weight. She explained that if I swapped the dairy out for water in my scrambled eggs, not only would it make a healthier option, but also fluffier.

I did exactly that the following morning, and was not disappointed.

You don't need much water to achieve the fluff, as cookbook author J. Kenji-López-Alt explains in . adding water to scrambled eggs "means more vaporization occurs, creating larger bubbles in the eggs and lightening them."

You also mustn't worry about water diluting the flavour, with all your other added ingredients, it'll be hard for it to take away from that.

You can find the full recipie .