Whisk the eggs and milk and season with salt. The trick to good scrambled eggs is to cook them very slowly over a low heat. Melt 2 tablespoons of butter in a non-stick frying pan until hot and foamy, then pour in the eggs.

As soon as the eggs hit the pan, reduce the heat and gently move around the pan for 2-3 minutes. When the eggs are still slightly runny and begin to form larger ‘lumps’, take them off the heat and stir in another tablespoon of butter. Serve immediately on hot toast.

Tip: A quick and easy way to check the freshness of eggs is to carefully lower them into a clear jug of water. If they sink and lie flat on the bottom of the jug, they’re very fresh. If the smaller end of the egg is touching the bottom but the larger end starts pointing towards the surface, it is not absolutely fresh, but still edible. However, if they float to the top, they should be discarded.