Allow 2 eggs per person and break them into a bowl. do not whisk them but mix them a little until the yolks are broken into the whites but it is still streaky looking. add 2 tablespoons of water per serving and a knob of butter. Add salt and pepper to taste.
Place in a heavy bottomed pan on a very low light and mix slowly. After a few minutes it starts to thicken, at this stage place in a heat proof bowl and into a warm oven or better still the cool oven on an Aga. leave for 5 to 10 mins and serve. It should be hot and semi solid, best served on hot toat