French-style scrambled eggs

Method 6

1. 1

   Crack eggs into a cold non-stick pan with the butter. Do not beat yet.

2. 2

   Place pan over low heat. Using a spatula, slowly stir as the butter melts and eggs begin to set.

3. 3

   Keep stirring constantly for 4-5 minutes — the eggs should never sizzle. Pull off the heat if they cook too fast.

4. 4

   When eggs are still slightly wet but mostly set, remove from heat. They will continue cooking.

5. 5

   Stir in crème fraîche, season with salt and white pepper, and finish with chives.

6. 6

   Serve immediately on sourdough toast.