Soft Creamy Scrambled Eggs with Butter

Firstly, crack those fresh large eggs into a bowl. It's okay if there's a bit of shell that falls in, just fish it out with a spoon, and you're good to go.

Add a quarter cup of milk to the eggs - I've experimented with several amounts and found this to be spot on. Also, add salt and pepper. Then, using a fork or a whisk, beat them well to incorporate air which ensures your scrambled eggs come out nice and fluffy.

Next, melt two tablespoons of butter in a non-stick pan over medium-heat. Always make sure your butter doesn't burn - we want it all melty and bubbly.

Pour in your egg mixture into the sizzling butter. Now, here's a trick I swear by: don't be in a rush to stir them immediately. Allow the eggs to cook until they start to set on the bottom.

When the eggs start to set, reduce the heat to low and start gently stirring with the spatula. Be patient and don't over-stir, we are aiming for large, soft curds.

Continue cooking the eggs, folding and stirring until they're mostly cooked but remain slightly runny, just how you like them.

Now's the time for the additional butter. Add the remaining butter and gently stir until the butter melts and mixes with the scrambled eggs - the transformation in taste and texture is definitely worth it.

Remove your creamy scrambled eggs from the heat just before they’re fully cooked as the residual heat will continue cooking them.

Serve your perfectly scrambled eggs on warm toasted bread and together with a cup of coffee or juice.