Step 1

Preheat your oven to 200⁰F/95⁰C, steam setting (100% humidity).

Step 2

Whisk the eggs to break them up but don’t go overboard. You want a few bigger curds of white and yolk visible in there. Season with salt and pepper, and pour them into your oven’s small solid tray or a similar stainless steel tray (don’t use a ceramic or glass dish here, it will throw out your cooking time enormously).

Step 3

Very quickly, open the oven door and put the tray in, then set your timer for 2 ½ minutes.

Step 4

Give the eggs a good stir, loosening the edges and folding through the less-cooked middle to make a soft scramble. If you think they’re done at this point, stir in the butter/cream if using and serve immediately (no, that’s not a typo – I think the texture of the dish is better if you put the butter/cream in at the end. A bit of a stir will incorporate it just fine).

Step 5

If they’re still a bit too soft, return eggs to the oven for a further 30 seconds to minute to finish off. They shouldn’t take more than 3-4 minutes at most to cook through.