1. We start by blooming the saffron. In a mortar and pestle, crush the saffron strands to a powder. Then add a tablespoon of hot water, stir and let brew for a minute or two.
2. Once the saffron has bloomed and the water has turned yellow/red, add the eggs & milk, and gently whisk.
3. Now add a teaspoon of butter to a non-stick frying pan and heat to a medium heat.
4. Add the eggs and gently fold or stir every 15-30 seconds.
5. Keep cooking the eggs for a few minutes until they are 80-90% done as per your liking.
6. Make sure to take the pan off the heat when the eggs are about 80-90% cooked, and from there you can continue folding/stirring every 15-30 seconds until the eggs are fully cooked to your liking. By taking the eggs off the heat, it slows down the cooking process towards the end and ensures a better finish. Eggs are very easy to overcook. This prevents that.
7. Serve your eggs on a plate and garnish with a dash of olive oil, crushed seat salt, parsley, and a sprinkle of paprika.

Enjoy.