JAMIE Oliver has revealed how he makes the perfect scrambled eggs with no cream or milk.

According to the Naked Chef, you don’t need the additional dairy if you cook the breakfast dish his way.

Taking to YouTube, Jamie shared a easy to follow tutorial for fans and foodies. 

“The chicken egg is the most delicious and cheap form of brilliant protein on the planet,” he said. 

“They have loads of micronutrients and they’re so quick to cook.”

According to Jamie, the key to perfect scrambled eggs is to always use really fresh free-range or organic eggs and the best quality butter you can afford.

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The dish should be cooked over a medium heat, and allow around two eggs per person. 

Jamie advised to whisk the eggs in a bowl, season them with salt and then put a “nice glob of butter” in your pan. 

He uses a silicone spatula to move the eggs around the pan and then leaves them to sit for a few seconds before moving around again. 

“You don’t want it to catch too much,” the telly chef explained. 

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“Some people put milk in, some people put cream in. If you cook it right, you don’t need any of that in it.”

Your eggs are ready when they look silky and slightly runny.

But it’s important to note that they’ll continue to cook a little even after you’ve removed them from the heat because the pan is still hot. 

“When I get to this stage, I just put it in one corner of the pan,” Jamie said. 

“That way, it’s not going to overcook anymore.”

He also shared how you can make French and American-style scrambled eggs, but this recipe is the traditional English way. 

“This is a great basic recipe to get you started,” Jamie’s website reads. 

“But if you want to mix things up, try adding some chopped chives or basil, a few shavings of Parmesan cheese or some chopped red chilli to the beaten egg mixture before pouring it into the pan. 

“Then team up with smoked salmon for a delicious breakfast or brunch.”

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