Simple Herb Scrambled Eggs

Ingredients

Instructions

1. 1

   PREP THE EGGS: Crack the eggs into a bowl and add the heavy cream. Whisk vigorously with a fork until completely combined - the mixture should be uniform in color with no visible streaks of white. The cream adds richness and helps create a creamy texture.

2. 2

   HEAT THE PAN: Place a non-stick skillet over low heat - this is crucial for creamy scrambled eggs. Add the butter and let it melt slowly, swirling to coat the entire pan. The butter should foam gently but never sizzle or brown. If it sizzles, your heat is too high.

3. 3

   SCRAMBLE GENTLY: Pour the egg mixture into the pan. Using a rubber spatula or wooden spoon, stir constantly with gentle sweeping motions from the edges to the center. Scrape the bottom continuously. The key is patience - the eggs should form soft, pillowy curds over 3-4 minutes. If they're cooking too fast and getting rubbery, remove the pan from heat briefly while continuing to stir.

4. 4

   KNOW WHEN TO STOP: Remove the pan from heat when the eggs are about 80% done and still look slightly wet and glossy. They will continue cooking from residual heat (called carryover cooking) and will set to perfect creaminess on the plate. Overcooked scrambled eggs become dry and rubbery.

5. 5

   SEASON AND SERVE: Gently fold in the chopped chives and parsley. Transfer immediately to plates and finish with a pinch of flaky sea salt on top - the flakes add both flavor and a pleasant crunch. Serve right away while hot.