Soft and Creamy Scrambled Eggs

Step 1: Use a nonstick skillet or well-seasoned cast-iron pan, about 25 cm (10 inches), and a rubber spatula or flat-edged wooden spoon.

Step 2: Whisk together the eggs, milk, salt and pepper.

Step 3: Melt the butter over medium heat, then pour in the egg mixture.

Step 4: Wait 5 seconds, then leisurely push the rubber spatula back and forth in long strokes and around the skillet edges. Push the set egg out of the way so raw egg can run onto the skillet and cook. After about 30 seconds, start folding the eggs as well.

Step 5: Cook for 60 seconds in total, until the eggs form soft, custardy folds (curds) and no raw egg leaks around the edges of the pile.

Step 6: Take the skillet off the heat while the eggs are still a little undercooked for your taste.

Step 7: Gently push and fold the eggs for another 10 seconds; they will finish cooking in the residual heat. Slide them onto hot, toasted, buttered bread.

Step 8: Sprinkle with extra pepper and serve immediately. For garnish, add a sprig of curly parsley.