Method

• STEP 1

  Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.

• STEP 2

  Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs.

• STEP 3

  Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.

• STEP 4

  Let it sit for another 10 seconds then stir and fold again.

• STEP 5

  Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.

• STEP 6

  Give a final stir and serve the velvety scramble without delay.