To make scrambled eggs, break four eggs into a bowl. Add a dash of salt and a hint of pepper. Pour in a tablespoonful of milk – it makes the eggs soft and creamy.

Now whisk away! All the ingredients should be thoroughly combined with no spots or streaks.

Next heat a non-stick pan over low-medium heat. Drizzle some butter.

Then pour the egg mixture into the warm pan. Allow the eggs to cook for a couple of seconds on low heat. Cooking scrambled eggs on high heat simply dries them out.

Then, use a silicone spatula to scoop in the outer edges to form large curds of scrambled eggs in the centre and letting the uncooked egg mixture to flow to the sides.

Continue to cook over low-medium heat, folding the eggs every now and then. Run your spatula all along the bottom and sides of the pan, lifting and folding to ensure uniform cooking.

When the eggs are almost set but slightly runny, remove the pan from the heat. Allow the eggs a couple of seconds in the pan and they’ll turn out perfectly cooked.

Serve delicious fluffy scrambled eggs with toast and fresh fruit. Enjoy!