Thomas Keller Scrambled Eggs

1. Crack eggs into a bowl, season with kosher salt, and whisk thoroughly (Chef Keller prefers using a whisk).
2. Pass the whisked eggs through a fine mesh sieve to ensure a smooth texture.
3. Set a nonstick pan over very low heat. Add the butter and let it melt, then pour in the sieved eggs.
4. As the eggs begin to set, gently scramble them using a rubber spatula. It's crucial to remove the pan from the heat before the eggs are completely done, as they will continue to cook from residual heat.
5. Stir in the crème fraiche immediately and spoon the scrambled eggs onto the prepared toast. Garnish with minced Italian parsley and a sprinkle of Maldon salt before serving.