Ingredients:

  • 6 large eggs
  • 2 tablespoons (30 ml) unsalted butter, cold
  • 2 tablespoons (30 ml) crème fraîche or sour cream (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh chives, chopped (for garnish)

Instructions:

  1. In a bowl, whisk the eggs vigorously until the yolks and whites are fully combined and slightly frothy. Season generously with salt and pepper.
  2. Place the cold butter in the non-stick skillet or saucepan over medium-low heat. Allow the butter to melt completely, coating the bottom of the pan.
  3. Pour the whisked eggs into the pan. Using a heat-resistant spatula, stir the eggs constantly, scraping the bottom and sides of the pan. Maintain low heat.
  4. When the eggs are mostly cooked but still slightly wet and creamy, remove the pan from the heat.
  5. Stir in the crème fraîche or sour cream, if using, until fully incorporated. The residual heat will continue to cook the eggs.
  6. Continue stirring for a few seconds until the eggs reach your desired consistency – soft and creamy but not runny. Be careful not to overcook.
  7. Serve the scrambled eggs immediately, garnished with fresh chives.