📋 Instructions

1. 1Whisk the eggs — Crack 6 eggs into a bowl and add 2 g salt and 1 g pepper. Whisk with a fork for 20 seconds until the yolk and white are fully combined and no streaks remain (a uniform pale yellow means an even set).
2. 2Rest the mixture — Let the seasoned eggs sit at room temperature for 2 minutes (short salting keeps the proteins from tightening). Skip this only if you are rushing.
3. 3Melt the butter — Set a 25 cm nonstick pan over low heat, about 120°C (250°F), and add 20 g butter. Swirl until it melts and foams but does not brown, roughly 60 to 90 seconds (browning means the pan is too hot).
4. 4Add the eggs — Pour in the eggs and wait 20 seconds without stirring (this lets the base set into a soft sheet). Then drag a silicone spatula slowly across the pan, pushing the set egg toward the center.
5. 5Stir gently — Continue folding every 10 seconds for 3 to 4 minutes at 120°C (250°F) (small, glossy curds mean the heat is right). If the eggs start to squeak or brown, lift the pan off the heat for 15 seconds.
6. 6Finish off the heat — When the eggs are 80 percent set and still look wet, about 4 minutes total, pull the pan off the burner. Stir in 30 g crème fraîche and the remaining 10 g butter for 20 seconds (the cold fat halts cooking and adds gloss).
7. 7Plate and garnish — Slide the eggs onto warm plates or over the toasted sourdough. Scatter 10 g chives and serve immediately (the eggs firm up fast once plated).