Korean style eggs for an urgent morning

Put the pan on a very high heat, add sesame oil, and crack the eggs directly into the pan.

Mix only the whites with chopsticks, leaving the yolks untouched, so the whites cook evenly along the edges of the pan and pick up crispy bits.

Once the whites are spread out and fully cooked, add the soy sauce at the edges of the pan towards the centre so it sizzles and reduces.

Turn off the heat, break the yolks and mix everything together very quickly and hardly at all, for a marbled, soy stained, sesame coated result.

Serve over a bowl of rice with scallions on top.