Soft Scrambled Egg

Crack eggs into a bowl and whisk thoroughly with salt until completely smooth and well combined.

Heat a non-stick pan or heavy-bottomed saucepan over the lowest possible heat. Add half the butter and let it melt slowly.

Pour in the beaten eggs and immediately begin stirring gently with a rubber spatula or wooden spoon, scraping the bottom and sides of the pan continuously.

Continue cooking and stirring for 6-8 minutes, never letting the eggs sit still. The mixture will gradually thicken and become creamy.

When the eggs are almost set but still look slightly wet, remove from heat and add the remaining cold butter and cream.

Stir vigorously off the heat until the butter melts and creates a silky, creamy texture. The residual heat will finish cooking the eggs.

Taste and adjust seasoning with salt. Garnish with fresh chives if desired and serve immediately on warm toast or plates.