The secret ingredient to the perfect scrambled eggs

Apparently we've been making scrambled eggs wrong this entire time - and the missing ingredient is as delicious as you'd expect.

Chef Alton Brown, who doubles as a food scientist, has claimed all we need to add to our indulgent breakfast staple is a teaspoon of mayonnaise.

While the dish is known to dazzle the taste buds, Brown says the addition of the mayonnaise takes scrambled eggs from amateur hour to iron chef.

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In his book Everyday Cook, Brown explains the ingredient should be added to the pan before the eggs begin to cook, to achieve the delicate, mouth-watering texture.

"Since scrambled eggs are essentially an emulsion, I figure why not enhance their texture with another emulsion?" he says in the book.

This is the third version of Brown's scrambled eggs, which previously used milk, cream and cornstarch to make the dish.

While some home cooks may fear serving up mayonnaise-flavoured eggs, Brown says, "You'll never know the mayo is in there until you go and leave it out."

To try Brown's recipe, you'll need one teaspoon of the condiment and one teaspoon of water prior to scrambling the eggs.

Fold them into the mixture and use a spatula to create the pillowy texture, stirring to ensure the edges remain soft rather than crispy.

Mayonnaise is just eggs and oil anyway, so perhaps Brown has a point.