1. In a bowl, break the eggs and whisk until you can see bubbles.

2. Take a small pan and melt the butter until it has melted but don’t allow the butter to brown or it will discolour the eggs.

3. Add the beaten eggs and turn the heat down to low.

4. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.

5.Let it sit for 10 seconds and then stir and fold again.

Keep doing this at 10 second intervals until you see the eggs start to set.

6.Your eggs are ready when they look silky and slightly runny. Remove from the heat and let sit in the pan for a moment to finish cooking.

7.Grab a plate and give the eggs one last stir then serve immediately

1. Crack your egg into a bowl.

2. Bring a pan of water filled at least 5cm / 1 inch deep to a simmer.

Do NOT add any salt as this will break up the egg white.

3. Carefully tip the egg into the pan.

4. Cook for 2 minutes then turn off the heat and leave in the pan for 8

minutes.

5. Lift the egg out with a slotted spoon and drain it on kitchen paper.