This is simple. Really simple. But it's so often done wrong. If anyone ever puts milk in scrambled eggs refuse to eat them. Milk does not belong any where near properly made scrambled eggs. I can just about countenance pouring a slurp of cream into the mix if you're going to include some smoked salmon... but otherwise there is no need to tamper with what is a very simple piece of alchemy.
Take your best pan out of the cupboard. I enjoy using a seriously heavy Le Crueset sauce pan because it holds the heat so well and has never burnt the goodies inside it. It transfers the heat so well that you only need to use a gentle flame and you will be rewarded with exceptional scrambled eggs.
Take some unsalted butter and melt it gently with a little dash of mustard. Don't let it burn and try not to use salted butter.
Next whisk up your super fresh eggs. 3 per person normally does the trick.
Then pour into your melted butter and mustard mixture and stir with a wooden spoon. Add some freshly ground black pepper and stir occasionally whilst cooking over a low heat. It's important not to let the pan get too hot otherwise the eggs might catch the pan and you won't be eating gloriously smooth scrambled eggs. It'll be more like a badly made ommlette.
Don't add salt to the eggs whilst they are cooking as I find this causes the eggs to behave very strangely. Salt breaks down the eggy proteins in such a way as to change their state quite dramatically. Only add the salt to your eggs once they are cooked.
In my other pan I melted some butter and added some chopped mushrooms. I fried these slowly and added plenty of good salt and pepper as they cooked before adding some baby plum tomatoes half way through. Simply adding some thyme and a dash of olive oil was enough to make them taste delicious!
Plate it all up on some spelt bread and add some parsley, salt and pepper to the eggs. I like my eggs a little bit runny. It's often best to under cook them and then just set to one side as they will cook in their own heat.
How do you eat yours?