Ingredients:

  • 2 large eggs
  • 1 tablespoon (14g) unsalted butter
  • 1 tablespoon (15 ml) crème fraîche (or full-fat sour cream)
  • Pinch of sea salt, or to taste
  • Pinch of freshly ground black pepper, or to taste
  • Optional: Chopped fresh chives, for garnish

Instructions:

  1. Melt butter in the non-stick skillet over low heat. Ensure the entire surface is coated.
  2. In a small bowl, whisk eggs until yolks and whites are fully combined and slightly frothy.
  3. Pour the whisked eggs into the prepared skillet.
  4. Let the eggs sit undisturbed for approximately 30 seconds, then gently push the cooked edges towards the centre using a rubber spatula. Tilt the pan to allow uncooked egg to flow underneath. Repeat this process every 10-15 seconds, creating soft, creamy curds.
  5. Once the eggs are mostly cooked but still slightly wet and custardy, stir in the crème fraîche.
  6. Gently fold the eggs over onto themselves once or twice. Remove from heat immediately. Season with salt and pepper.
  7. Sprinkle with fresh chives, if desired. Serve immediately.