Ingredients:

  • 4 Large Eggs (preferably free-range, room temperature)
  • 1 Tablespoon Unsalted Butter (divided use)
  • 1 Tablespoon Crème Fraîche (or Heavy Cream)
  • Fine Sea Salt (to taste, approximately 1/4 tsp)
  • Freshly Ground Black Pepper (to taste)
  • 1 teaspoon Fresh Chives, finely chopped (for garnish)

Instructions:

  1. Crack the eggs into a bowl. Whisk gently until the yolks and whites are just combined—do not incorporate excessive air.
  2. Place the non-stick pan over low to medium-low heat. Add half of the butter (1/2 Tbsp). Allow it to melt completely until foaming subsides.
  3. Pour the whisked eggs into the warm pan. Let them sit undisturbed for 30–60 seconds to allow the edges to just begin setting.
  4. Using a rubber spatula, begin pushing the cooked egg mixture gently from the edges toward the centre, tilting the pan so the uncooked egg flows underneath. Repeat this slow folding action.
  5. When the eggs are mostly set but still look wet and slightly runny, remove the pan from the heat source. Stir in the remaining 1/2 Tbsp of butter until fully melted.
  6. Stir in the crème fraîche (or heavy cream). This stops the cooking process and adds final richness.
  7. Immediately transfer the eggs to a warm plate. Season generously with salt and pepper now. Garnish with fresh chives and serve instantly.