Scrambled egg

Beat the eggs just until yolks and whites are combined. Melt butter in a non-stick pan over low heat, add the eggs and stir slowly with a spatula; take the pan off the heat while the eggs still look slightly glossy, as they keep cooking from the residual heat.

You don’t need to: milk can make the eggs looser and less rich. For a softer result, stir in a small knob of butter at the end instead.

Stir gently until there is no runny liquid left and the curds are softly set. Cook over low heat rather than turning up the hob; high heat can make the eggs dry and rubbery.

It’s best freshly cooked, but you can refrigerate leftovers promptly in a covered container and use them within 3 days. Reheat once until steaming hot throughout, stirring partway through.

Serve it on buttered toast or alongside smoked salmon, sautéed mushrooms or grilled tomatoes. It also makes a quick filling for a breakfast roll or a soft tortilla wrap.

Scrambled eggs has more, with 13.3 g per 100 g compared with 10 g in scrambled egg.

You can, but freezing can make the texture a little watery or rubbery when thawed. Cool it quickly, freeze in a sealed container, then thaw in the fridge and reheat until steaming hot.