Start by cracking the 6 cold eggs into a small pot or pan. Make sure the eggs are cold, as this helps with the cooking process.
Add in 1 tablespoon unsalted butter and place the pot over high heat. The butter will melt and combine with the eggs, creating a rich base.
Stir continuously with a rubber spatula, ensuring you scrape the bottom and sides of the pot. This technique prevents the eggs from sticking and promotes even cooking.
After about 30 seconds, remove the pan from the heat. While it’s off the heat, keep stirring to control the cooking process and maintain a creamy texture.
After about 10 seconds off the heat, put the pot back on the heat. This rhythm of heating and resting is key to perfect scrambled eggs.
Repeat this process for about 3 minutes until the eggs are nearly cooked but still slightly runny. They’ll continue to cook off the heat.
Once the eggs are just about done, incorporate 2 tablespoons crème fraîche and a pinch of salt and pepper. The crème fraîche will elevate the creaminess and add a tangy flavor.
Gently stir to combine the crème fraîche with the eggs, ensuring they remain fluffy.
Finally, garnish with chives and serve immediately for the best taste and texture.
