'I'm a food expert and there's 1 mistake people always make with scrambled eggs'

A food expert has shared common mistakes that people make when cooking scrambled eggs, including one that can seriously affect how this simple dish tastes. Scrambled eggs are a British staple at breakfast time. There are several ways to make scrambled eggs at home. Some people, who are in a rush, will make them in the microwave. Others make them in a few minutes in a pan over a stovetop. For the latter, there is a common mistake that you should avoid making if you want the best results.

That is according to one expert's advice shared with the Daily Express. Henry O'Connor, egg expert and creator of Better Eggs, warned Brits about the mistake of not letting their scrambled eggs be as tasty as they can be. Scrambled eggs can be a great way to up your protein intake. Additionally, it is a great dish to have in winter to increase your Vitamin D intake. So you'll want to make sure it's as tasty as it can be, so you want to eat it all the time.

The mistake that many people make when cooking scrambled eggs is not taking them off the heat at the right time. It might feel instinctive to leave your eggs on the heat until they are fully scrambled and formed.

But you should actually remove the scrambled eggs from the heat slightly before they are done. Henry explains: "Eggs keep cooking in their own heat. If they look perfect in the pan, they'll be overdone by the time they reach your plate.

"Pull them off the hob when they're still glossy and just a little loose. That way, they'll finish setting naturally just as they hit your toast."

In addition to this trick, Henry reveals another mistake that some people make when they cook scrambled eggs at home, and it's one you might not have ever heard of. Henry tells people to never season their scrambled eggs too soon.

Salt is a common addition to scrambled eggs to give them more flavour. But this should only be added towards the end, Henry explained. He said: "Don't salt them too early either. Salt breaks down the proteins and can make the eggs watery."

Henry added: "Most people see scrambled eggs as a super quick meal, but they should never be rushed; the secret is to cook them low and slow, with constant attention. You want the curds to form gently so they stay creamy, not rubbery."