Make the cream sauce: In a small sauce pan over medium heat, melt 1 Tbsp. butter and whisk in the flour and chicken bouillon until somewhat smooth. Gradually whisk in the milk and heat until thickened, about 1 minute. Set aside.
1 Tbsp. butter, 1 Tbsp. flour, 1/2 tsp. chicken bouillon granules, 1/2 cup whole milk
Grab a nonstick skillet. It's very important that it's non stick so the eggs don't stick to your pan.
Pour the eggs directly into the skillet and place the butter in the pan (do not whisk them first). Turn the burner on to medium heat and being to stir the eggs.
8 large cold eggs, 3 Tbsp. butter
Once the eggs become slightly thickened and you notice small curds (about 1 minute), turn the heat to low. Remember: low and slow is best. The eggs might not look like they are cooking, but they are!
Stir continuously with a rubber spatula. Start to push and fold the eggs around until larger curds form.
Once the eggs no longer look runny, add in the cream sauce and optional crème fraîche.
1 Tbsp. crème fraîche
Remove from the heat and gently fold cream into the eggs. (Taking the eggs off of the heat before you need to is key to preventing dry, overcooked scrambled eggs).
Add chives and season with salt and pepper. Plate and enjoy! YUM!
salt and pepper to taste, 1 Tbsp. fresh chives, chopped