Scrambled eggs can be a bit tricky to get right using the conventional frying pan method, so here I also give methods for cooking in a microwave or sous-vide.
For all methods, break the eggs into a bowl and whisk in the milk. For sous vide, I use 1 tablespoon of milk rather than 2. There is debate about whether to add the salt at the beginning or end of cooking (some people say adding salt too soon will cause water to leach out of the eggs and make them watery), but I find it makes no actual difference.
Melt a knob of butter in a small frying pan on medium-low heat. Pour in the egg mixture and wait until it begins to set around the edges. With a spatula, pull the curds across the pan, breaking them up as you go. Take the pan off the heat for 30 seconds, then put it back on. Pull lthe curds around again. Take it off the heat for another 30 seconds, then back on. Keep doing this until your scrambled aggs have the consistency you want.
Make sure the bowl you use is microwave-safe. Cook on full power for 45 seconds. Remove the bowl and break up the egg with a fork. Repeat the process, then give it a final 15 second burst.
Heat your sous vide device to 75°C (167°F). Place the beaten eggs into a zip-lock bag. Place the bag in the water, make sure all the air is squeezed out of it and close the zip. Cook for 30 minutes, but remove the bag after 10 and 20 minutes and agitate the contents to break up the curds.
Serve the Scrambled Eggs
Pile the scrambled eggs onto a slice of hot buttered toast. Give it a good grinding of black pepper.
Scrambled eggs are great with chives, or smoked salmon, grated cheese or finely chopped muchrooms (if using mushrooms, you'll need to sauté them in a little butter first).