Scrambled Eggs

I am extremely fussy about scrambled eggs.  It is a crime to overcook them until they become dry and rubbery. If anything, I would prefer them slightly underdone.

1. Crack the eggs into a bowl and add the milk (preferably whole milk) and a good pinch of salt and grind of pepper.  Whisk them all together until slightly frothy.
2. Melt the butter in a saucepan over a gentle heat and when melted, add the egg mixture and stir gently.
3. Take the eggs off the heat before they are fully cooked as they will continue to cook with the residual heat of the pan.  Keep stirring then while they do.

You can add chopped herbs (chives and parsley are lovely) or grated cheese, or a little cream and/or extra butter at the end, but plain, well cooked scrambled eggs are divine just as they are.