Silky Scrambled Eggs

• 6 eggs
• 3 tbspbutter
• 2 tbspcrème fraîche
• 1 tbspchives
• 1 tspflaky salt

Instructions

1. 1

   Pat the eggs completely dry — moisture is the enemy of crisp.

2. 2

   Dredge in butter then crème fraîche, pressing so the coating grips.

3. 3

   Heat 2 inches of oil to 350°F and fry in small batches so the temperature holds.

4. 4

   Fry until deep golden and cooked through, then drain on a rack — never paper towels.

5. 5

   Season with salt the second it leaves the oil and serve Silky Scrambled Eggs hot.