1. take a 6″/7″ wide, reasonably deep, non-stick frying pan
2. add a generous 1tbsp of italian triple-cream butter
3. melt butter on the lowest gas setting possibly. sustain this temperature.
4. in a bowl, beat 1/3rd cup milk, 2 fresh large eggs, and a handful of dried girolles/chanterelles, and a pinch of freshground pepper
5. add to the butter in the frypan
6. with a nylon spatula, blend and stir very gently, constantly, whilst the eggs scramble; at such a low heat this may take up to 10 minutes.
7. eventually the eggs will thicken; the consistency i seek is like a runny porridge, where the spatula’s passage across the pan bottom is clean and does not flood with liquid.
8. remove from heat. allow to stand for a minute. serve with rough scottish oatcakes, and grilled (broiled?) smoked mackerel.

these are the best scrambled eggs i have ever produced.