Method

Break four eggs into a bowl and add a pinch of salt (and white or black pepper to taste) and 1 tablespoon of milk. Beat lightly with a fork.

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Heat a small saucepan with a heavy base or a small non stick plan, add 10 grams of butter and melt on medium heat.

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Pour in the eggs and reduce heat slightly. Using a flat spoon or fork keep the egg moving and turning in the pan so nothing has contact with the hot surface for more than a few seconds.

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When it begins to firm but is still slightly runny, remove from the heat. The residual heat in the pan will cook the eggs through.