Season the lightly beaten eggs with salt and pepper.
Next, about a heaped teaspoon of butter goes into the pan swirl it around so the base and sides are moistened with it. When it begins to melt and foam, pour in the eggs and start to stir. As the eggs begin to cook keep on stirring, getting into the corners of the pan with the pointed end of the spoon.
Be patient and continue to scramble until until three-quarters of the egg is a creamy solid mass. At this point remove the pan from the heat and add the remaining butter (about a teaspoon) and at this stage if you like you can add a little splash of cream or crème fraîche.
The eggs will carry on cooking in the heat of the pan until there is no liquid left.
Serve quickly. And that’s all there is to it!
If you like you can ring the changes - a rounded tablespoon of cream cheese with garlic and herbs or 25g of blue cheese such as Creamy Gorgonzola or Roquefort instead of the cream.
Or perhaps some snipped smoked ham or freshly grated Parmesan.