Perfect Scrambled Eggs

Crack the eggs into a cold, deep saucepan. Add the Castle Dairies butter.

Place the pan over medium-high heat and stir continuously using a rubber spatula, gently scraping the base and sides of the pan. Do not whisk.

After around 30 seconds, remove the pan from the heat while continuing to stir. Return to the heat after 10 seconds. Repeat this on-and-off process for 3–4 minutes, allowing the eggs to cook slowly and evenly.

When the eggs are softly scrambled and just set, season lightly with salt and black pepper. Stir in the crème fraîche if using.

Remove from the heat immediately to keep the eggs creamy.

Serve the scrambled eggs on buttered toast, finished with a spoonful of cottage cheese for added protein and a sprinkle of chopped chives.