3/4tspcornstarch (cornflour)scant 1/4 tsp cornstarch per egg
Cracked black pepper
Place an 8 inch non-stick pan on the stove, and turn up the heat to medium to medium-high.
Add the cornstarch and milk into a bowl or jug. Whisk to dissolve the cornstarch in the milk.
Crack the eggs into the milk and add the salt (and sugar - which is optional).
When the cooking pan is hot, blend the eggs for a few seconds using a hand blender or a mini blender. You can use a whisk or a fork to whisk the eggs as well, but the scrambled eggs will be creamier and smoother when blended.
Add the butter into the hot pan, and swirl to coat the bottom of the pan. Add the eggs into the pan (before or as soon as the butter has melted - don't let the butter cook too long and turn brown).
Using a spatula, start to stir the eggs from the outside in. Stir slowly, but continuously, to break the egg curds that are forming in the pan. If you feel the eggs are cooking too fast, remove the pan from the heat and continue to stir and mix the eggs. The eggs should be done in 1 minute.
Remove the eggs from the pan while the eggs are still a little wetter than the consistency you prefer. This is because the eggs will continue to cook for a bit longer in the residual heat.
Divide the eggs into two portions and sprinkle with either black pepper, chives or both. Serve with buttered toast.
These eggs do not come out starchy because there is very little cornstarch. If you cook them too fast, it doesn't allow the small amount of cornstarch to cook through. You can reduce the heat a little to cook the eggs slightly slower.