(Adapted from Gordon Ramsay)
6 large eggs
3 tbs cold butter
1 tbsp crème fraîche (you could also use a little cream or sour cream in a pinch)
salt and pepper, to taste
a few chopped chives
Break the eggs into a cold, heavy-based pan, add the butter, and place onto the stove over generous heat. Using a spatula, stir the eggs frequently to combine the yolks with the whites. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat.
Add the crème fraîche and season the eggs at the last minute, then add the snipped chives.