Crack the eggs into a cold pan

• Crack the whole eggs directly into a cold nonstick pan without whisking them beforehand.

Add the butter and start stirring

• Add the knobs of butter to the cold pan with the eggs.
• Place the pan on the stove and begin stirring with the spatula.

Cook on and off the heat

• Break up the eggs with the spatula, scraping down the sides of the pan and folding everything back into the mixture.
• Keep the eggs on the heat for 60 seconds, then take the pan off the heat for 30 seconds, cleaning down the sides and folding the eggs back in.
• Return the pan to the heat, turn the gas down and keep whisking.

Add the crème fraîche and season

• Take the pan off the heat and fold the eggs to stop them overcooking.
• Add the crème fraîche and fold it in to cool the eggs down.
• Season lightly with salt and pepper with the gas off.

Finish with chives and serve

• Sprinkle the chopped chives over the eggs and fold them through.
• Serve immediately while light and fluffy.