Start with a small pot and crack in the 6 cold eggs. Add in the butter then place the pot on high heat.
Stir continuously with a rubber spatula, make sure not to whisk it but keep stirring and scraping down the bottom and sides. After 30 seconds, take the pan off the heat. Keep stirring.
As you see the eggs are almost done add in a dollop of creme fraiche and a pinch of salt and pepper and give it a stir.