Step 1

In a small bowl whisk together the eggs until smooth and thoroughly combined, with no streaks of egg white remaining. You can also do this in a blender or with a hand mixer.

Step 2

Preheat a medium sized sautè pan (ideally non-stick) over medium-low heat. Add the butter and let it melt and spread evenly across the surface of the pan then add the egg mixture and salt.

Step 3

Using a rubber spatula, continuously move the eggs around in the pan, stirring and scraping the the bottom and sides often to form more curds and to prevent drying or sticking.

Step 4

Once the eggs are 90% cooked, turn off the heat and stir for 10-15 more seconds to allow the residual heat from the pan to gently finish cooking the eggs. Lastly, fold in the crème fraîche then divide between bowls and top with chives and a few turns of freshly cracked black pepper.