A Michelin-starred chef says you're probably cooking your scrambled eggs the wrong way - despite 54 per cent of the nation saying they are their favourite breakfast food. Scrambled eggs beat stiff competition from trendy breakfasts such as smashed avocado and breakfast burritos in a recent poll of the best first meal of the day.

The survey found people no longer like fried bread, sugar laden cereals, black pudding or chocolate spread as they prefer something healthier for breakfast. Sausages, marmalade and tea with milk and sugar are also falling out of favour, according to the trends report by British Lion Eggs.

Scrambled eggs remain popular with all generations, who prefer it on sourdough rather than plain toast. But Michelin-starred chef Sally Abe said you may be making them wrongly. Sally has previously explained how to make perfect fried eggs, and poached eggs.

She said: "To end up with silky pillows of scrambled eggs, patience is key. Crack two eggs per person into a small bowl and whisk until the yolks and whites are fully mixed together. Season with salt and pepper.

"Then, heat a knob of butter over a gentle heat in a small non-stick pan until it starts to bubble but not brown, and add the eggs. Stir with a spatula then leave for 10-15 seconds to let the eggs start to firm from the heat. Continue to stir gently until you get nice pillows of egg.

"Remove from the heat when the eggs are three quarters cooked and give one final stir before quickly removing from the pan, as they will continue cooking. If you are feeling fancy, stir in a spoonful of crème fraíche before removing from the pan."

Scrambled eggs are growing in popularity as 65 per cent of people say they are more concerned about processed food now than three years ago. A spokesperson for British Lion Eggs said: "It's clear that younger Brits have good intentions when it comes to what they eat for breakfast. They are increasingly opting for naturally nutritious foods to start the day. Breakfast trends come and go, but eggs remain at the top of the menu, and they are now being enjoyed alongside other healthier options as well as being recognised as an unbeatable nutrient-packed choice."