Strain the eggs

• Crack the eggs into a bowl.
• Pass the eggs through a fine-mesh sieve to break up the proteins and remove any chalazae, so the mixture is perfectly smooth.

Cook on very low heat

• Melt the butter in a saucepan over very low heat.
• Pour in the strained eggs and cook slowly, stirring constantly with a spatula, until small soft curds form and the eggs are custardy.

Finish with crème fraîche

• Add the crème fraîche at the end and stir it through.
• Season with salt and pepper and serve immediately while still soft and creamy.