Good scrambled eggs should be velvety in texture and deep golden almost orange. You should be able to see ribbons of the curdled eggs so they are creamy without the addition of any cheese. While they take a little bit of patience, they are well worth the wait.
In a medium mixing bowl whisk the eggs until they fall off the whisk in ribbons.
Heat a medium non-stick skillet over medium-low heat. Add the butter and allow to melt. Season the eggs with salt and pepper. Turn down the heat to low, add the eggs and let sit for just a second.
Use a rubber spatula to move the eggs from side to side and scraping the sides constantly. It is important to continuously be moving the eggs; sometimes I like to give the pan a little shake as well.
Continue to cook, stirring constantly, until the eggs become creamy and start to form curds, about 15 minutes. Be patient, while it will seem like nothing is happening after about 10 minutes curds will begin to form. Stir in the creme fraiche and serve topped with the diced chives.