Creamy Scrambled Eggs – Two Variations for Ultimate Enjoyment

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1. 1
   Crack 2 eggs into a bowl, season with salt and black pepper. Using a fork, gently beat the eggs together without over-mixing.
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2. 2
   Chop fresh chives and gather all ingredients within reach. Scrambling eggs requires full attention from start to finish.
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3. 3
   **Classic coarser version:** Heat a non-stick pan over medium-low heat. Add a small piece of butter and let it melt without browning—it should bubble gently.
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4. 4
   Pour the beaten eggs into the pan. Slowly push the mixture toward the center with a silicone spatula using gentle, constant motions. Work quickly but gently to maintain a creamy texture.
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5. 5
   Remove from heat while the eggs are still slightly underdone. Stir gently once more and let the residual heat finish cooking the eggs.
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6. 6
   Transfer the scrambled eggs onto bread and top with fresh chives. The classic version is ready.
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7. 7
   **Luxurious creamy variation:** Crack 2 eggs into a bowl. Using a whisk, beat the eggs thoroughly for a finer texture. Season with salt and black pepper.
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8. 8
   Heat butter in a non-stick pan over low heat. Pour in the beaten eggs and stir constantly throughout cooking, keeping the heat low.
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9. 9
   Keep stirring until small curds form throughout. Depending on your pan's heat retention, turn off the heat and let residual warmth continue the cooking process.
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10. 10
    Remove from heat and stir in 1 teaspoon of crème fraîche. It enhances the flavor and helps cool and stop the cooking of the eggs.
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11. 11
    Add fresh chives and gently fold them in. The luxurious version should have a pudding-like, velvety texture.
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