The Ultimate Scrambled Eggs with Salted Butter

4 large eggs

30g All Things Butter Salted Butter (plus extra for serving, if desired)

2 tbsp milk (if desired)

Salt, to taste

Freshly ground black pepper, to taste

Salted or Unsalted Butter can be used for this recipe - it's really just preference!

Step 1

Crack four large eggs into a bowl. Add a pinch of salt and two tablespoons of milk if using. Whisk well until the mixture is smooth and slightly frothy.

Step 2

Place a pan over low heat and add two tablespoons of unsalted butter. Allow the butter to melt gently, swirling it around the pan to coat the surface.

Step 3

Pour the eggs into the pan and begin stirring immediately with a rubber spatula. Use slow, continuous motions, scraping the sides and base of the pan to keep the eggs moving.

Step 4

As the eggs start to thicken but remain soft, add the final tablespoon of butter in small pieces. Continue stirring gently, letting the butter melt into the eggs for a rich, silky texture.

Step 5

Remove the pan from the heat just before the eggs are fully set, as they will continue to cook with the residual heat. Stir a few more times until they reach a soft, creamy consistency.

Step 6

Season with freshly ground black pepper and serve immediately with buttered toast.