Half-scrambled eggs

Melt about a tablespoon of butter (about half a tablespoon per egg) over gentle heat in a tin-lined copper pan, with no browning.

When the butter just starts to bubble, crack in three eggs; season with a pinch of salt and a little pepper.

Cook until the whites start to set but not the yolks, with no colour.

Fold gently so the whites form ribbons and the yolks become a soft, creamy sauce; serve.