Soft and Creamy Scrambled Eggs

Step 1

Melt the butter in a medium non-stick pan over medium-low heat.

Step 2

Crack eggs into a bowl, add a pinch of salt and whisk until well blended.

Step 3

When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.

Step 4

Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.

Step 5

When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).