Ingredients:

  • 4 large eggs (approximately 200g)
  • 2 tablespoons crème fraîche or sour cream (30g)
  • 1 tablespoon unsalted butter (15g)
  • Pinch of sea salt, or to taste
  • Freshly ground black pepper, to taste
  • Optional: 1 tablespoon finely chopped fresh chives or parsley, for garnish

Instructions:

  1. In a medium bowl, gently whisk together the eggs, crème fraîche (or sour cream), salt, and pepper until just combined. Avoid over-whisking; you want a slightly cohesive mixture, not a frothy one.
  2. Place the non-stick skillet over low heat. Add the butter and let it melt completely, coating the bottom of the pan.
  3. Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds, allowing the bottom to set slightly.
  4. Using a rubber spatula or wooden spoon, gently push the cooked egg from the edges toward the center, tilting the pan to allow uncooked egg to flow underneath.
  5. Continue this process, scrambling the eggs very slowly and gently, until the eggs are mostly cooked but still slightly moist and creamy. They should look softly set, not dry or curdled.
  6. Remove the skillet from the heat. The residual heat will continue to cook the eggs slightly.
  7. Transfer the scrambled eggs to plates. Garnish with fresh chives or parsley, if desired. Serve immediately.