Eggs are delicate and will continue to cook even after you’ve taken them off the heat, so it’s really important to remove them just before they’re ready, so that they’ll be just right by the time you come to eat them.
Crack the eggs into a measuring jug.
Add a tiny pinch of salt and pepper, then use a fork to beat them together well.
Put a medium saucepan over a low heat and add the butter.
Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs.
Stir slowly with a wooden spoon, or a spatula if you’ve got one, so you can get right to the edges of the pan.
Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat – the heat of the pan will continue to cook the eggs to perfection.
Serve with lightly buttered toast.
Optional: try adding one or two of these to the beaten egg mixture for extra flavour:
• a few sprigs of fresh soft herbs, leaves picked and finely chopped
• ½ a fresh red chilli, deseeded and finely chopped
• 2 tablespoons fresh podded peas