Whisk the eggs

• Crack as many eggs as you want into a bowl.
• Whisk them well and add a little salt.

Cook low and slow

• Heat a pan over low heat with a little bit of butter.
• Pour in the whisked eggs — it will look like it's not going to cook.
• With patience and a lot of stirring, the eggs will slowly form into creamy curds.

Control the heat

• If the pan gets too hot, remove it from the heat and keep mixing.
• Once it feels ready, put it back on the heat and keep mixing.
• The more you mix, the smaller the curds; mix less for bigger chunks of egg.

Add the crème fraîche

• Add a little bit of crème fraîche (the chef used cream cheese).
• Put the pan back on the heat and swirl it in until it is nice and melted.

Finish and serve

• Top with fresh chives and freshly cracked black pepper.
• Serve immediately — super soft and creamy scrambled eggs.