Scrambled eggs are much tastier if you ditch milk for one simple ingredient

Mike Reid has debunked the myth that adding milk to scrambled eggs makes them creamier or stretches them further. The 43-year-old culinary whizz insists there's only one key ingredient you need for your eggs, and it's already in your fridge.

Explaining why milk isn't necessary for this breakfast favourite, the celebrity chef said: "You're diluting the egg, you're taking away the flavour. It's like adding water."

The chef instead champions a minimalist approach to the dish, adding: "Just butter and eggs is all you need for scrambled eggs.

• Toy store chain with 160 branches is closing down popular shop today
• Strictly Come Dancing in chaos as pro dancer 'totally deterioriates'

"If you want to be super healthy or healthier, [use] olive oil. You need a fat to cook it, and then just the eggs. Just lots of air in there," he advised.

Many food enthusiasts enhance their eggs with a sprinkle of salt, pepper, or spices such as paprika. For Mike, the must-have ingredients that he believes can lift any dish are chilli, garlic, and onion, reports the Express.

"Those are the three I couldn't cook without. Probably onion is my absolute favourite - it goes in everything almost," he confessed.

Mike's insights come after a survey revealed Brits' preferred ways to enjoy eggs.

According to Ipsos.com, a quarter (27%) of Brits favour fried eggs, with scrambled eggs coming in second (22%) and poached eggs third (15%). Omelettes additionally took fourth place, while hard and soft boiled eggs shared fifth position.

For those who fancy a fried egg, Mike shared his favourite way to transform them into a hearty meal.

In a dish he dubs a "recharge" meal, ideal for post-gym nourishment, he combines two fried eggs with sirloin steak, chimichurri, and crispy prawn chilli oil.

"It's super simple and fresh to recharge me and fuel me for the rest of the day," he explained.

Beyond eggs, the renowned chef has whipped up numerous dishes for his new eatery, Chophouse and Tavern, located in London's Liverpool Street. The restaurant, which opened its doors last month, pays homage to the 18th century through its decor, artwork, and menu.

Signature dishes include a roast chicken pie, pigs' head, and one of Mike's personal favourites - pea soup.

"It's such a simple recipe, but packed with flavour. The pea soup is beautiful on a plate with a little crème fraîche and fresh peas as garnish," he shared.

When asked how to make a mark in the competitive world of hospitality, particularly in London, he said: "You've got to do something you're proud of and true to you. It's impossible to stand out in London because it's such an oversaturated market - there's so much amazing talent and also a lot of rubbish.

"There's something at every end of the spectrum. For me, I just try to make food I want to eat. For this project, I wanted to do something humble, with a real nod to history, but just have fun with a little modern interpretation."

You can catch more of Mike's tips on Channel 5's The Taste Test Restaurant.