Method

Rose recommends using a non-stick pan and ideally a wooden fork similar to that used for making risotto.
Have a warmed dish ready. Crack the eggs directly into the pan and add the butter. Place the pan over a low heat and beat with the fork or a whisk until the butter melts. Do NOT add any salt at this stage because it will flatten and take the lightness out of the eggs.
Turn the heat up to medium and continue to stir – not too fast. As the eggs ‘catch’ on the base of the pan, scrape and stir until you have a partially runny mix, then remove the pan from the heat. Continue to stir and scrape slowly. The result needs to be wet, but stand by itself – if the eggs are still too runny, briefly returns the pan to the heat.
This way there is no need to add cream to prevent them over cooking. Once the eggs are scrambled to perfection, you can add a pinch of salt, stir once then transfer the eggs to the warmed dish, ready to serve.