I made scrambled egg for my dinner today. I hadn't made scrambled egg for years, and in any case it had never turned out well when I did. So why today? Well, mainly because I have this addiction to 1920s/30s-set crime novels, whether written then or set then, and it seems that your 1920s/30s murderers, victims, jewel thieves and amateur detectives all like to tuck into scrambled egg for breakfast (never cooked by themselves naturally).
It has to be admitted that I am very suggestible when it comes to food in books - I discovered my favourite recipe (lemon and oregano chicken traybake - can't remember how to link from my tablet) when I was reading an Ann Cleeves book in which a character was cooking a mediterranean lemon chicken dish, the very thought of which made me peckish, which led me to Google recipes.
So tonight, scrambled egg. Partly I wanted to make it because it had never been a success before, and I don't know what I did right tonight but it was perfect. Don't listen to people who say it needs to be made with full-fat milk or (bleurgh) cream - I used skimmed milk because that's the milk we use, and it worked perfectly well. I think the trick is to stir the egg constantly. Damn, now I'm hungry again!