Scrambled egg like a pro

Terry Blake, co-founder of london restaurant Sparrow, shows us his take on a staple . . . TO SERVE two, whisk together three eggs, 1 tbsp creme fraiche, 1 tbsp butter and a pinch of black pepper.

Heat a pan and coat with grapeseed oil. Add a pinch of salt, before pouring in two-thirds of the egg mixture. Stir until the eggs are scrambled — only a few seconds.

Take off the heat and stir in the rest of the egg mix to stop it overcooking. Season and add chives.