Silky Huevos Revueltos: Creamy Scrambled Eggs with Fresh Herbs

1.In a medium bowl, whisk the eggs vigorously with the heavy cream, salt, and pepper until the mixture is completely uniform and slightly frothy. Do not over-whisk to incorporate too much air.

2.Finely chop all fresh herbs (chives, parsley, and tarragon, if using) and set aside.

3.Place a non-stick skillet over medium-low heat. Add the butter and olive oil. Allow the butter to melt completely and foam slightly, ensuring the pan is evenly coated but not smoking.

4.Pour the egg mixture into the warm skillet. Let the eggs sit undisturbed for about 30 seconds until the edges just begin to set.

5.Using a heat-resistant rubber spatula, gently push the cooked edges toward the center, tilting the pan so the uncooked egg flows underneath. Repeat this process slowly around the pan.

6.Continue cooking over low heat, stirring and folding the eggs gently every 10-15 seconds. The key to creaminess is low, slow heat and constant gentle movement.

7.When the eggs are mostly set but still look slightly wet and glossy (this is crucial for creaminess), remove the pan immediately from the heat.

8.Stir in the chopped fresh herbs. The residual heat will wilt them slightly and release their aroma.

9.Serve immediately on warm plates. Garnish with an extra sprinkle of fresh chives or a grind of black pepper, if desired.