Scrambled Eggs

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.