Crack 6 cold eggs into a deep saucepan.
Add the butter. For smaller batches, use a 2-to-1 eggs-to-butter ratio.
Put the pan on high heat.
Stir continuously with a rubber spatula—don't whisk—making sure to scrape the bottom of the pan.
After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes.
In the last minute, season the eggs lightly. For extra creamy texture, stir in 1 tsp of crème fraîche.
Plate and garnish with chopped chives.
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|Serving Size: 1 Serving (764g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 183 (44%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 66.1mg||20 %|
|Sodium 863.2mg||30 %|
|Potassium 1139.1mg||30 %|
|Total Carbohydrate 35.7g||10 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 35.6g|
|Protein 24.8g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 420
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