6 Large Eggs
3 Tablespoons of Ice cold Butter (Diced)
2 Tablespoons of Creme Fraiche
Freshly Ground Sea Salt and Pepper
(optional) 3 Snipped Chives or Green Onions
Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter.
Using a spatula, stir the eggs frequently to combine the yolks with the whites.
As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble. They should still be soft and quite lumpy.
Do not let them get too hot! Keep moving the pan off and back on the heat (as the bottom of the pan stays heated even after taking it off of the stove).
Add the creme fraiche and season the eggs at the last minute, then add the snipped chives.
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