Lightly heat a pan that is not too small and remove it from the stove again. Melt the butter in it.
Beat the eggs and place in a bowl, add the cream and mix gently with a fork. Careful, the egg should not be beaten.
Put the pan back on the stove, add the mixture of eggs and cream, pepper and salt. Now turn the stove on again. I turn it up properly and then slowly reduce the heat.
Now comes the important part: Take a wooden spoon or turner and always move from the edge of the pan to the center, always in circles. This way the already cooked egg stays in the middle of the pan and the raw mixture flows back again.
The whole process is very quick and I take the pan off the stove before everything is set. This keeps the scrambled eggs wonderfully juicy. Finally sprinkle chopped chives or parsley (depending on your taste) over the top.
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