I first found this on Yongfook's Open Source Food (OSF) page on Just Eggs (he's got some fabulous recipes!). It's deliciously easy! The trick is in using low heat when cooking the eggs. Here's a quick summary of the method:
1. Crack three eggs into saucepan with a knob of butter (makes eggs velvety). Don't beat or season the eggs prior to this, as the eggs will start to break down and turn watery.
2. Whisk eggs with spatula in saucepan and keep stirring. Transfer the pot to and from the fire to manage the cooking heat.
3. When eggs are almost set, add a tablespoon of creme fraiche (it cools the mixture and halts cooking process) and season with salt and pepper. Chives and smoked salmon optional.
The result is deliciously soft, creamy and comforting eggs. Great on toast!
Actually for mine, I omitted the fresh cream, and it still tasted great.