Step 1
Crack the 8 eggs into a cold, heavy-based saucepan, add the butter, and put onto a medium-high heat.
Step 2
Using a spatula or a whisk, continuously stir the eggs to combine the yolks with the whites.
Step 3
As the mixture begins to set, keep stirring, scraping the bottom of the pan to ensure the eggs don't stick. Don't worry about over-mixing at this point; you want the eggs to be smooth and creamy.
Step 4
The eggs will start to come together after about 2 minutes; keep stirring and remove the pan from the heat when the eggs are still slightly runny, as they will continue to cook.
Step 5
Once off the heat, season the eggs lightly with salt and a little pepper.
Step 6
Add the teaspoon of sour cream (creme fraiche) to the eggs. This will cool them down and stop cooking, ensuring the eggs remain moist and creamy.
Step 7
Fold the sour cream through the eggs until well combined, being careful not to over-mix.
Step 8
Taste for seasoning and adjust if necessary.
Step 9
Serve the eggs on warm plates, garnishing each with a sprinkle of chopped chives over the top for added flavor and a touch of color.