Creamy Scrambled Eggs

Crack the eggs into a bowl for these scrambled, tender curds, pour in the heavy cream, and whisk briefly just until the yolks and whites combine, keeping the mixture loose and delicate rather than frothy.

Melt the butter in a nonstick pan over very low heat. As soon as it starts to foam lightly, pour in the egg mixture. Begin stirring slowly with a spatula. Keep the heat as low as possible. The mixture should cook gently and evenly without setting too fast.

Draw the mixture from the bottom toward the center with long, slow strokes. Briefly lift the pan off the heat several times. This way it cooks slowly and stays soft and glossy. Never rush this stage. It should never turn rubbery or dry.

When the curds are soft, glossy, and still slightly loose, season with salt and freshly ground black pepper and remove them from the heat at once.

Divide them onto plates, sprinkle with finely chopped chives, and serve immediately while they are at their softest and still beautifully creamy.