Grill chef Oisin Rogers recommends the below for silky and smooth eggs.
1. Crack your eggs into a measuring jug. Season really, really well and whip with a fork.
2. Melt 100g butter per person slowly on lowest heat in the pan.
3. Add the eggs and cook super slowly moving the egg mixture away from the sides towards the centre of the pan with the fork. If it’s cooking quickly at all, take it off the heat. It’s worth doing it dead slow.
4. When the egg is almost congealed, add another 80g of butter and mix it in with the fork.