It turns out you've probably been cooking your scrambled eggs wrong if you want them to be super fluffy.
The classic style of egg is a good and trusted favourite among many British households, as they're both super speedy to cook and totally delicious to eat.
But there's a secret ingredient you can use that could just make your eggs even better.
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According to FirstForWomen, if you add lemon juice to your eggs you're sure to take them to the next level.
The acidic juice is said to be the key to making your eggs extra fluffy.
What does lemon juice do to the eggs?
It may sound like quite a controversial idea, but adding a little lemon juice can do the world of good.
Food scientist Makenzie Bryson Jackson, MS, once told Well + Good what the benefits actually are.
The albumin, which is the protein structure inside an egg, reacts with acid from the lemon juice to help form a tougher inner structure that works to hold air bubbles.
While the eggs are cooking, the air bubbles result in them becoming both lighter and fluffier.
It may be a simple thing to do, but it's said to make all the difference.
How do you make lemon juice scrambled eggs?
The advice given is to mix together six eggs with 1/2 teaspoon of lemon juice, and a pinch of salt and pepper.
Once you've mixed those ingredients together set the bowl aside, and heat some olive oil in a pan.
When you can see that the oil is hot enough you can add the eggs to the pan, and use a spatula to mix them.
They should take around three or four minutes to cook.
If done right the eggs shouldn't taste lemony or tangy – they should simply be light and fluffier than normal.
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