Wooden fork (otherwise a spatula, wooden spoon, or chop sticks will work fine)
5large, free-range eggs
50gbuttercut into 1cm-½ inch dice
Add half of the butter to the cold pan, then set over a low heat on your smallest hob.
Immediately add the cracked eggs to the still cool pan and begin to fold with a wooden fork (or wooden spoon or spatula), pushing everything towards the middle of the pan. Keep the heat as low as possible and stir often, if not constantly.
After 1 minute, add the rest of the butter and continue to gently fold the eggs for another 5-7 minutes until they’re almost cooked. Around one or two minutes before they’re fully cooked, remove the pan from the heat and continue to mix the eggs. The residual heat from the pan will complete the cooking process, without overcooking the eggs.