According to David Page, chef at Shinn Farmhouse on Long Island, N.Y., these should have the texture of cottage cheese. He serves them with buttered toast or biscuits.
One tip: Chef Page suggests adding salt and pepper when you first start beating the eggs, but based on the suggestion of Jamie Oliver (I think), I have learned to wait until the cream or milk is added to the eggs and the eggs have been placed in the pan—it really does make it easier to keep them creamy as the salt seems to create some kind of break in the coagulation of the raw eggs if added too early. You can see this for yourself.
12 large eggs, beaten 4 tablespoons heavy cream 2 tablespoons softened sweet butter 3 tablespoons chopped fresh herbs—chives, tarragon, basil, parsley, or your choice
Crack eggs into a mixing bowl and whisk till the yolks are broken up, then whisk in the cream. Place the eggs over a double boiler or a very low heat in a heavy pan and keep whisking vigorously, keeping them creamy. As soon as they begin to set, remove pan from the heat and add butter and herbs. Serves 4–6.
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