Allow 2 medium eggs per person for a starter or light snack, or 3 medium eggs per person for a main course.
Melt 40 g (2½ tbsp) butter in a shallow, heavy-based pan set on a heat diffuser over a low heat, or in a bain-marie. Break 4–6 eggs into a bowl and beat very lightly with a fork. Tip into the pan with the hot, melted butter and stir.
Cook over a low heat, stirring gently and more or less continuously with a wooden spoon.
It will take 3 – 4 minutes for the eggs to become just set, but very creamy. (If using a bain-marie, allow about 6 minutes). If you prefer firmer, dryer scrambled eggs, cook for another 2 minutes.
When the eggs are scrambled to your liking, add 2 tbsp cream or a knob of butter, and season with salt and pepper. Scrambled eggs are best served immediately.