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One suprising ingredient could help ensure the consistency of your scrambled eggs is "just right". Renowed cook and TV personality Chef Jean-Pierre shared a recipe for the classic breakfast staple on his website, which includes a couple of additions you may not have thought of.

People swear by various means of maximising the fluffiness of their eggs, and the food expert says soda water can help. In a video on chefjeanpierre.com, he says sparkling mineral water like Perrier, San Pellegrino, or soda water will help you get there. An accompanying recipe recommends using 1 ounce for a recipe using three whole eggs and one yolk, with the process producing one large serving or two small ones.

He adds the carbonated water along with other ingredients to the eggs after they've been salted, mixed well, and left to sit for 15 minutes.

The recipe also includes butter, which heightens the flufiness, and is added when the eggs are poured into the pan, the chef says.

You can find the full recipe here.

Meanwhile, another food expert recommends doing a simple 1-minute task before cooking the eggs to help reach peak fluffiness.

Aimee, a foodie who shares recipes on her blog Food Banjo, says if you want to avoid the pitfalls of using milk and cream and still get that flufiness, you first "make sure you whip your eggs really well to activate all the proteins and start to get that white a bit fluffy".

"This can simply be done with a fork," she continues. "Just whisk your eggs for around 60 seconds with your fork."

"Second, while cooking, you'll want to let cook and start heating through BEFORE stirring.

"This allows the eggs to form larger curds in a sense. If you start stirring your eggs right away, they will form smaller curds and a more creamy texture instead of a fluffy texture."

You can find her full recipe for fluffy scrambled eggs with chives here.