1. Break eggs in a saucepan and add butter. Do not whisk the eggs or season them at this point. Crack into the pan? So my usual method of "whisk the crap out of them until frothy" is not coming into play here....I'm skeptical already.
2. Turn on the flame and whisk the eggs in the pan using the spatula. Whisk the eggs in the pan? With a spatula? Sad I can't use my power tools (hand blender), but don't you whisk with a whisk? Not a spatula? I'll try the spatula first but I have the whisk on standby.
3. Keep stirring the egg mixture, and as soon as it starts to thicken a little, get it off the heat and continue stirring. That's interesting, what will this accomplish? Other than making my arm tired?
4. Alternate between stirring the eggs while they are on and off the heat, repeat a few times (about 3-4) until the scrambled eggs are of the right consistency (creamy and fluffy). Wow. I get it now, by controlling the heat this way, you ensure that you don't overcook the eggs (I HATE overcooked eggs). Also, they aren't as "chunky" as normal scrambled eggs. They are smooth, yet fluffy.
5. Take the eggs off the heat, mix in crème fraîche to cool it down, season with salt and pepper and fold in some chopped chives. Oh wow, these look really good, the dollop of creme fraiche really helps. These are delicious!! Not sure if they are better than mine, but definitely different! Oh, I forgot to season! Too bad I already scarffed them down :)