Personal Shopper

• 8 whole eggs
• 2 tbsp butter
• kosher salt
• freshly ground pepper
• 1.33 tsp crme frache
• chives

Steps

1. Crack 6 cold eggs into a non-stick small saucepan.
2. Add the butter.
3. Turn the heat on to medium–high.
4. Stir continuously with a rubber spatula—don’t whisk—making sure to scrape the bottom of the pan.
5. After 30 seconds, take the pan off the heat and keep stirring.
6. After about 10 seconds, put the pan back on the heat.
7. Repeat the on/off heat stirring process for about 3 minutes, adjusting heat if they are cooking too fast.
8. Off the heat, season the eggs lightly with kosher salt and freshly ground pepper.
9. Stir in 1 tsp of crème fraîche.
10. Plate and garnish with chopped chives.