Scrambled Eggs (Two Ways)

Method

1. Crack the eggs on a flat surface to avoid shell pieces.
2. For 6 eggs, add 2 tablespoons of cream and whisk lightly.
3. Choose your method: For the French version, melt a little butter in a hot pan. For the American version, add cold butter pieces to a cold pan.
4. Pour the egg mixture into the pan. For French style, use a whisk and stir continuously, moving the pan on and off the heat. For American style, use a spatula, folding the eggs gently, also moving the pan.
5. When the eggs are just set but still soft and glossy, remove from heat. Season with salt and pepper at the end.
6. Serve immediately, optionally with fresh herbs and a grind of pepper.