Preparation:
Whisk the eggs and heavy cream thoroughly in a bowl using a whisk. Stir in salt and mix the mixture evenly.
Heat a large pan over medium heat and melt the butter in it. Pour in the egg mixture and let it set for about 30 seconds.
As soon as the edges begin to firm up, gently push the set egg from the edges toward the center using a spatula. Repeat this gentle motion so the scrambled eggs gradually come together in the pan.
Be careful not to stir the eggs too much or cook them too dry. The surface should remain slightly glossy and moist.
Finally, season with freshly ground pepper and, if desired, garnish with chopped chives.
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