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I asked chefs how to make scrambled eggs taste better, and I was quite surprised by what two of them suggested. Scrambled eggs is a regular dish made in British homes. By simply scrambling them in a frying pan or by placing them in the microwave, there are many ways to elevate scrambled eggs to make it a stand-out dish, far beyond the basic breakfast go-to we are used to. Chefs have long shared their recipes for the perfect scrambled eggs, from tips on stirring during cooking to adding unusual ingredients to make them taste different.

So, I wanted to know from the experts what they do to make their scrambled eggs a more show-stopping dish. I asked three chefs for their perfect recipes, and two of them suggested the same ingredient, which took me by surprise. I received recipe advice from Michelin-awarded chef Simon Bonwick, who owns The Crown @ Bray, Michelin-star Chef Paul Foster, and London-based private chef Yure Pires. Simon and Paul suggested the ingredient that surprised me, while Yure kept it simple yet effective.

Paul and Simon both suggested adding mushrooms to your scrambled eggs to make them restaurant-worthy. Paul explained: "Soft scrambled egg with smoky charred toast and earthy wild mushrooms combine to deliver a delicious light meal that is still comforting for the autumn months. It's packed with protein and takes less than 10 minutes to prepare."

He first adds garlic and butter to a pan to sear the sourdough toast, then cooks the eggs in a generous amount of butter over low heat, stirring them regularly. He then fries 200g of sliced wild mushrooms. Once everything is cooked, the eggs are simply served over the toast with mushrooms on top.

Meanwhile, Simon suggests scattering sautèed Trompette mushrooms over your finished scrambled eggs. He simply uses three large eggs, 3 to 4 ounces of butter, a "zip" of double cream and salt and pepper, as well as the mushrooms to top it.

Many UK households add milk to their scrambled eggs to make them silky and smooth. However, Yure suggests something else entirely. The private chef said: "Add a splash of water (not milk) and cook on low heat, stirring constantly. The steam keeps the eggs silky and creamy.

"Finish with a teaspoon of butter and flaky sea salt off heat."

While scrambled eggs is a quick and easy dish to make, it is fun to elevate it, especially when you are cooking for guests as part of a weekend brunch. From Gordon Ramsay to Nigella Lawson, there are plenty of chef-approved methods that will take your scrambled eggs to the next level.