Crack 6 cold eggs into a non stick, small saucepan.
Add the butter.
Turn the heat on to med - high.
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 about 3 minutes. (Adjust heat if they are cooking too fast.)
Off the heat, season the eggs lightly with salt & pepper. Stir in 1 tsp of crème fraîche
Plate and garnish with chopped chives.