The simple egg hack is a great way to cut down on excess food waste (Image: Getty)
Scrambled are the perfect quick and easy breakfast or lunch option, especially when served with some delicious sourdough bread.
However, there’s no denying that they can get pretty bland and boring after a while if you’re not jazzing them up with some sauces or seasonings.
There are so many different flavours that work perfectly with eggs – pesto, harissa and chilli, to name a few – and it turns out it’s a lot easier than you think to really infuse your eggs with your favourite .
, who boasts more than 981.2k followers on the app, urged people not to throw out their near-empty sauce jars.
Instead, recommending a super simple scrambled egg that’s perfect for elevating your breakfast and cutting down on waste too.
The simple trick will add so much more flavour to your eggs (Image: Getty)
The idea is simple – all you need to do is grab a condiment jar that’s almost empty, but instead of rinsing it or throwing it out, use it as a means of preparing your scrambled eggs.
In her video, Claire used a mustard jar, but other ingredients that you’d usually serve with eggs would work just as well.
She said: “It has come to my attention that not many of you know the empty mustard egg jar hack.”
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Unscrewing the lid of her near-empty mustard jar, she said: “Now it’s truly as easy as it seems.”
Simply crack as many eggs as you’d like into the jar, put the lid on and give it a really good shake. This will mix the eggs with any leftover traces of whatever condiment you’re using, infusing that flavour and making them taste delicious.
Then, showing off an array of almost empty jars, Claire said: “You can use this with jam, with grainy mustard, with chutney, tapenade, chilli oil, chilli jam, literally anything.”
Then, all there’s left to do is prepare your scrambled eggs like you normally would – in a non-stick pan over a low heat, gently pushing the eggs around until they start to cook.
The key to avoid over-cooking – which is a common problem many people face in the kitchen – is to turn them off the heat when they’re not quite finished, as the remaining heat will do the rest of the work.
Showing off her eggs plated up with the rest of her breakfast, Claire added: “Now you’ve got nice yummy eggs, and a well-used jar of Dijon.”