Our secret is out: we add buttermilk to scrambled eggs. This gives them a lighter texture than when adding cream, but a slightly different (almost cheesy) texture than when adding milk. It’s important not to have the heat too high, or the eggs can quickly overcook. Also, take them off the heat while they are still a little runny on top and they will finish cooking in the warmth of the pan. Another trick is to have your toast ready and waiting so you can take the eggs out of the pan the moment they are cooked to perfection. Egg cookery is all about precision and being a pedant really helps!