One of the best things about having a stash of eggs in your fridge is that they can be used to whip up an easy meal for breakfast, dinner or tea.

There are plenty of ways to serve an egg, including poached and fried, but perhaps the trickiest one to get right is scrambled eggs.

While it takes mere minutes to whip up a pan of scrambled eggs, it’s oh so easy to ruin them in such a short space of time, with overcooking being the easiest mistake to make.

But celebrity chef Gordon Ramsay has explained how to get perfect scrambled eggs every time and says one added ingredient will help stop them from overcooking, and make the eggs wonderfully light and fluffy.

Ramsay says you should start with a cold pan and crack six eggs straight into the pan without whisking, before transferring the pan to the heat.

Explaining the process in a video on YouTube, the 58-year-old explains: “The secret of any good scrambled egg is in stopping the eggs from overcooking. We never whisk our eggs before we cook them – it turns the whole thing grainy.

“Now, two, four, six beautiful eggs. Now we go onto the stove and from there I take a couple of knobs of butter. On with the heat. Spatula. And we start stirring. The most important part here now is breaking up those eggs.”

As the eggs are continuously stirred in the pan this will generate heat and the eggs will gradually start to cook. Ramsay continues this stirring process for 60 seconds before removing the pan from the heat. Using the spatula, clean down the sides of the pan and stir the egg back into the mixture, folding everything in.

After 30 seconds, return the pan to the heat but turn the gas down. As the eggs begin to scramble, take them back off the heat again to stop them from overcooking and then add in your extra ingredients and seasoning.

Ramsay says adding a “little touch” of creme fraiche will give the eggs a wonderfully “light and fluffy” texture as this cools the eggs down, while a sprinkling of salt and chopped chives will add a kick of flavour.

He adds: “Now to stop them from overcooking, a little touch of creme fraiche. Fold that in and now is the moment I start to season my eggs.

“The creme fraiche cools my scrambled eggs down. The gas is off, I’ve still got that heat inside my pan, but the eggs are light and fluffy and seasoned.”