Scrambled Eggs

Scrambled Eggs 1⁄2 tablespoon butter 3 large eggs 1 tablespoon heavy cream 1⁄4 teaspoon kosher salt 1 tablespoon snipped fresh herbs of choice (optional) Heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling. 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. 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. When the butter is completely melted, add the eggs to the pan. You should not see instant action around the edges of the egg- if you do, your heat is way too high. Don't jump right in with your spoon and stir the things to death. As they start to cook, you will see curds form from the bottom. Using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath. As it cooks more, it will be more a matter of lifting and folding, than stirring them briskly. 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. If you desire smaller curds, you can chop the egg a bit and stir lightly. Garnish with fresh herbs, such as chives, chervil, parsley or tarragon before serving.