The most important thing about scrambled eggs is stopping them from overcooking. Start off with eggs in the pan and some butter. Don't salt or whisk the eggs before they get into your pan. Use a spatula. Start on a generous heat. Give them a break from the heat once they get going, so they can combine and avoid drying out, repeat three or four times. Continue stirring, it's a live thing. When it starts to get together, take it off. Put creme fraiche to cool it. Season with salt, peppar and a touch of chives. Recipe by Gordon Ramsay. (100 words)
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