Starting scrambled eggs (3) in a cold pot or pan with at least a tablespoon of unsalted butter (a little more or less doesn’t seem to hurt the recipe). Bring up to medium heat (alternating between on the heat and totally off the heat if you have to to keep the eggs from cooking too quickly). Near constant stirring with a spatula to keep the eggs off the bottom. Adding salt/pepper and a half a spoonful of creme fresh, Greek yogurt, or sour cream at the end just before the eggs completely set. Delicious flavorful creamy scrambled eggs. Gordon Ramsey did a short video guide and fancies them up with some tomatoes and mushrooms browned in a lightly oiled pan on the side and putting the eggs over a thick slice of toasted sourdough bread, and fresh chopped chives sprinkled over it all. So much more of the flavor of the yolk comes through when I cook eggs this way compared to other methods. I’ve used this dish to great effect to impress the (non-vegan) guests that I’ve brought home the night before. Paired with a French press of coffee and suddenly even a broke college student can feel fancy. If you prefer iced coffee, you can prepare it with cold water the night before and let it sit on the counter overnight before pressing it.