Ingredients
- 6 eggs cold
- 1 tablespoon unsalted butter
- 2 tablespoons crème fraîche
- Salt and pepper to taste
- Chives for garnish
Instructions
- Crack the 6 cold eggs into a small pot or pan. 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 the bottom and down the sides. After 30 seconds, take the pan off the heat, but keep stirring. After about 10 seconds, put the pot back on the heat. Repeat for 3 minutes.
- The eggs should be nearly cooked. Add the crème fraîche and a pinch of salt and pepper, then give the eggs a stir. Garnish with chives and serve immediately.
