To get super creamy scrambled eggs, you want to maintain a low heat, simultaneously stirring to get small curds. While this recipe does involve moving the pan on and off the heat a number of times, the process is worth it if you like a soft scramble.
1 Tbsp. butter, cut in cubes
½ tsp. kosher salt
Fresh ground pepper
1 tsp. crème fraîche
1 tsp. chives, chopped (optional)
Crack eggs into a saucepan and add butter. Place pan over high heat and, with a rubber spatula, stir vigorously to break up yolks. Continue stirring the eggs constantly until they begin to set, about 1 to 2 minutes. Then take off the heat for 20 seconds, constantly stirring. Then put back on heat, still stirring. Repeat this process, removing and replacing pan on the heat, about 3 or 4 times.
Just before the eggs are set but still soft, take the pan off the heat and stir in a teaspoon of crème fraîche. You are looking for a consistency of ricotta cheese.
Season with salt and pepper and garnish with chives, if using. Serve with toast.
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