Soft Scrambled Eggs FAKE DELETE LATER

Ingredients

• 3 large eggs
• 1 tbsp unsalted butter
• 1 tbsp crème fraîche or sour cream
• Flaky salt and black pepper
• Chives, thinly sliced (optional)

Instructions

1. Crack eggs into a cold pan (don’t whisk them beforehand). Add butter.
2. Set heat to low. Stir constantly with a rubber spatula, moving the eggs around the pan in slow, continuous figure-eight motions.
3. Every 30 seconds or so, pull the pan off the heat for a few seconds while continuing to stir — this slows the cook and keeps things creamy.
4. When the eggs are mostly set but still look underdone — glossy, soft, barely holding together — pull from heat entirely.
5. Stir in crème fraîche. The residual heat finishes them.
6. Season with flaky salt and pepper. Eat immediately.

Notes

• Low and slow is the whole game. If you hear sizzling, the heat is too high.
• They should look underdone when you plate them — they keep cooking.
• Crème fraîche is better than cream here; it adds richness and a little tang.
• Toast or no toast is a personal choice. I say toast.