Cheesy scrambled eggs with spring onion

Crack the eggs into a bowl, pour in the milk, season with salt and beat with a fork for half a minute — until evenly yellow with no clear streaks.

If a bit of shell falls in, fish it out with a larger piece of shell rather than your finger — it works much better.

Finely chop the spring onion on a board and grate the cheese on the coarse side of the grater.

Curl your fingertips under and let your knuckles guide the blade — the knife slides along them and never reaches your fingertips.

Set a frying pan over medium heat and melt the butter in it. Turn the handle inwards so you cannot knock it with your elbow.

Keep the heat medium. On high heat the eggs set into a rubbery crust.

Pour in the eggs, wait 20 seconds, then slowly push them from the edge to the middle with a spatula. After 2 minutes they will come together in soft curds and still look slightly wet — that is exactly right.

Turn off the hob, lift the pan off the ring, scatter the cheese and spring onion over the eggs and divide between plates. Enjoy!