There really is nothing better than starting the day with fluffy scrambled eggs. People may say they are easy to make, but the reality is they're very difficult to perfect, which is why we've enlisted Sophie Budd from Taste Budds Cooking Studio to share her tips on how to create the best scrambled eggs.

Sophie has worked in multiple Michelin Star restaurants and has trained under Jamie Oliver and Rick Stein before opening her Highgate cooking studio, so if there's anyone that is able to offer a few tricks of the trade, it's her.

After working in a café as a teen and being scarred by seeing eggs 'scrambled' in a microwave, Sophie has made it her mission to perfect the art of scrambled eggs.

So without further ado, here's how to create Sophie Budd's incredible scrambled eggs:

1. Take time when choosing your eggs.

With a dish as simple as scrambled eggs, it is essential that your eggs are as fresh as possible. This means always buying locally to minimise travel time. Sophie's go-to WA eggs are from Laterite Ridge. "They are up near York and the eggs are incredible."

The selection process doesn't stop there. If you crack an egg and it's more runny than usual, this is an indication that the egg is not at its freshest. it's always best to crack one egg at a time into a small bowl, check it's okay and then pour into a larger bowl. Always aim for 1.5 eggs per person.

2. Cream is a must.

A dribble of cream is the key to giving your scrambled eggs a beautiful fluffy texture. The only cream Sophie will use in her studio is from Bannister Downs Dairy. "The best cream I've ever come across. It's so creamy - exactly how cream should be."

3. Now it's time to cook.

A non-stick pan is essential. Start by putting a large lump of butter in the middle of the pan and melt on a low heat.

In a bowl, crack your eggs along with a good pinch of salt and pepper. Sophie sources her salt from Lake Deborah, 400km east of Perth. "It's fantastic to be able to source local salt." We suggest beating the eggs until they turn a yellow colour before you put them in the pan.

Add a dribble of cream then, still on a low heat, put it all into the pan. Use a wooden spoon to move the eggs around slowly, waiting for the bottom part to harden. When it's nearly cooked, there will be just a little bit of runny egg left.

Take it off the heat, give it one final stir and put it onto a slice of toast slathered with thick butter, The residual heat will cook the eggs to completion by the time of consumption (this is the secret to not overcooking your eggs).

4. Don't just leave it at that.

Why not fry up some chorizo and mushrooms to have with the eggs? Simply add some garlic, a squeeze of lemon juice (for slight acidity) and loads of salt and pepper for seasoning and cook for a few minutes in the pan.


So there you have it. We hope you enjoy many lazy Sunday mornings indulging in a plate of perfectly fluffy scrambled eggs. 

If you would like to learn more of Sophie's tips and tricks, book into a cooking class at Taste Budds Cooking Studio. She offers a range of fun and interactive classes. For more information visit: http://www.tastebudds.com.au/cooking-classes/.