Dairygold scrambled eggs

Blend eggs, milk, salt and pepper in a bowl with a fork.

Heat Dairygold in large non-stick pan over medium heat until hot. Pour in egg mixture.

As eggs begin to set, gently pull across the pan with a spatula, forming large soft curds.

Continue cooking, pulling, lifting and folding eggs gently, until thickened and no visible liquid egg remains. Don’t stir constantly, as this makes the eggs tough.

Once cooked, remove from heat and serve immediately.

There are plenty of delicious ways to serve these scrambled eggs. You can chop soft fresh herbs like chives or basil into the beaten egg mixture to add a little extra flavour and then top the scrambled eggs with a few slices of salmon and chopped chives. You could also serve the scrambled eggs with cooked mushrooms, or with spinach leaves or halved cherry tomatoes and fresh basil.