Scrambled eggs are one of life's simplest pleasures, and when prepared properly, they should be velvety, silky, and packed with flavour. However, mastering the art of cooking eggs requires a bit of expertise; without it, you risk ending up with a rubbery, chalky disaster that's far from appetising. According to Sian Almond, breakfast development chef at the Michelin-starred Pavyllon London, abandoning the whisk is crucial for achieving silky scrambled eggs. Rather than relying on a fork or