Scrambled Eggs

Ingredients

• 1/2 tablespoon butter
• 3 large eggs
• 1 tablespoon heavy cream
• 1/4 teaspoon kosher salt
• 1 tablespoon snipped fresh herbs of choice (optional)

Directions

1. 1

   Heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling.

2. 2

   Place eggs, cream, and salt in a small mixing bowl, and with a fork, whisk until it is fairly homogenized (mass of white will start to break up), but take it easy- don't try to make whipped cream or meringue here.

3. 3

   Place a stainless mixing bowl or top of the double boiler over the water and add the butter to the pan, swirling it as it melts.

4. 4

   When the butter is completely melted, add the eggs to the pan.

5. 5

   You should not see instant action around the edges of the egg- if you do, your heat is way too high.

6. 6

   Don't jump right in with your spoon and stir the things to death.

7. 7

   As they start to cook, you will see curds form from the bottom.

8. 8

   Using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath.

9. 9

   As it cooks more, it will be more a matter of lifting and folding, than stirring them briskly.

10. 10

    When the eggs are almost set (still a little wet looking), remove them from the pan, as they will cook a little more on their own.

11. 11

    If you desire smaller curds, you can chop the egg a bit and stir lightly.

12. 12

    Garnish with fresh herbs, such as chives, chervil, parsley or tarragon before serving.