Gordon Ramsay's Scrambled Eggs by Nick Digiovanni

Ingredients

• 6 large eggs
• 1 tbsp unsalted butter
• 1 tbsp crème fraîche
• 1 tsp fresh chives, finely chopped
• 1/4 tsp kosher salt, to taste

Instructions

1. Crack the eggs into a cold saucepan without whisking them first.
2. Add the butter, then place the pan over medium-high heat.
3. Stir continuously with a rubber spatula, moving the pan on and off the heat every 30 seconds to control the temperature.
4. Cook for 3-5 minutes, keeping the eggs creamy and loose rather than dry.
5. Remove the pan from the heat once the eggs are soft and slightly runny.
6. Stir in the crème fraîche immediately to stop the cooking and add creaminess.
7. Season with salt and garnish with chives before serving.