Scrambled eggs

Preparation

1. 1

   Crack the eggs into a bowl, add the milk, salt and pepper, then beat briskly with a fork until well combined.

2. 2

   Melt the butter in a small saucepan (rather than a frying pan, the heat is gentler and more even there) over very low heat.

3. 3

   Pour in the beaten eggs and stir constantly with a spatula, scraping the bottom well, alternating a few seconds on the heat with a few seconds off as soon as it starts to set: this back-and-forth is what gives creamy, not rubbery, scrambled eggs.

4. 4

   Remove from the heat just before reaching the texture you want (the eggs keep cooking a little off the heat) and serve right away, on a slice of toast if you like.