Scrambled eggs are an absolute breakfast staple here in the UK, and rightfully so. They’re so quick, they pair with so many things, and they can easily be jazzed up with a few extra ingredients if you want them to taste restaurant-quality.

However, one thing that many people struggle with is the texture. If they’re cooked for even a minute too long, they’ll lose that soft silkiness, instead ending up a rubbery mess – which nobody wants. But according to iconic chef Anthony Bourdain, there’s one key ingredient you need to be adding to your eggs if you want them to stay soft, creamy and full of flavour.

This dish was developed way back in the 1970s, but it’s truly stood the test of time and still tastes amazing today. Sharing his technique on the My Everyday Table site, food blogger Emily raved that one extra ingredient adds a ‘new level of creaminess’ that’s so simple to replicate.

All you need is a spoonful or two of sour cream. She said: “There are scrambled eggs…and then there are the ultimate, Anthony Bourdain creamy scrambled eggs. What’s his secret? A touch of sour cream as they finish cooking. It keeps them creamy, soft, and luxuriously smooth – even if you overcook them.”

If you’ve got a stray pot of sour cream left over from fajita night, this is the perfect way to use up the remnants. Here’s how to make this simple recipe.

Heat butter in a medium or large pan – nonstick is best – over medium-low heat.

Pour eggs to the pan, stirring slowly and constantly, until curds start to form. This should only take a couple of minutes.

Use a spatula to gently scramble the eggs, as this will make them more tender, by slowly pushing the larger curds to the side so the uncooked part flows to the pan. You can do this in small circles or a figure eight motion.

When they have just set, remove from heat and stir in sour cream, chives, and season with salt and pepper to taste.

If you want to add a delicious hint of bacon, cook the strips first over medium-high heat until crispy. Spoon out some of the grease, leaving some in the pan. You can use this instead of butter for cooking the eggs.

Then pour the eggs in with the bacon and cook as normal, before waiting until they have set before you add the sour cream and chives.