• Two tablespoons of unsalted butter

• Quarter teaspoon of salt

• One teaspoon of chives (optional)

Method

Pour the milk and add the cornstarch to a medium bowl and whisk until the cornstarch completely dissolves and no lumps remain. Add the eggs and salt, then whisk until evenly combined.

In a non-stick pan, melt the butter on a medium heat. Once the butter begins to bubble add your eggy mixture.

Let the eggy mixture set around the edges for about 30 seconds and then use a rubber spatula to pull the edges inward, letting the running eggs spill towards the edges of the pan.

Cook the scrambled eggs for 30 seconds more, and pull the set egg edges towards the centre again.

Continue to cook the scrambled eggs using the same stirring technique for 60 to 90 seconds more until the eggs look set, and soft but still slightly undercooked, then take them off the stove.

Jenn said: “They will continue to cook, so best not to wait until they are fully cooked to take them off the heat.”

Transfer the eggs to a plate, bowl or piece of buttery toast. Sprinkle over the chives if using and your perfectly scrambled eggs are ready to serve.