Crack the eggs directly into a cold non-stick saucepan. Do not whisk them first. Add the butter with the eggs before placing the pan over medium heat.

Place the saucepan over medium heat. Stir constantly with a silicone spatula. Scrape the bottom and sides of the pan while the eggs slowly begin to cook.

After about thirty seconds, remove the pan from the heat. Keep stirring for another thirty seconds. Return it to the heat again. Repeat this process several times.

Continue moving the pan on and off the heat. The eggs will slowly form soft, creamy curds instead of becoming dry or rubbery. Patience creates the perfect texture.

When the eggs are almost done, stir in the crème fraîche. This cools the eggs slightly and makes them wonderfully creamy while adding a rich, smooth finish.

Add sea salt and black pepper only after cooking. This keeps the eggs tender. Stir gently until the seasoning is evenly mixed throughout the scrambled eggs.

Sprinkle freshly chopped chives over the eggs. The herbs add fresh flavor and bright color. Serve immediately because scrambled eggs taste best while they are warm.

Spoon the eggs onto warm toast or your favorite breakfast plate. Enjoy every creamy bite while the eggs are still soft and silky.