Perfect French Style Omelet Scramble

Instructions

1. 1

   Crack the eggs into a bowl and whisk vigorously with the heavy cream, salt, and white pepper until no streaks of egg white remain.

2. 2

   Place a non-stick skillet over medium-low heat and add the butter, allowing it to melt until it foams but does not brown.

3. 3

   Pour the egg mixture into the center of the pan and let it sit for exactly 10 seconds to begin setting.

4. 4

   Using a silicone spatula, use small circular motions to create very fine curds, similar to the texture of a soft scramble.

5. 5

   Continuously shake the pan back and forth with your other hand while stirring to ensure the eggs remain creamy and custard-like.

6. 6

   When the eggs are 80% cooked and still look slightly wet, sprinkle the grated Gruyère over the top if using.

7. 7

   Fold the eggs over themselves gently and remove from heat immediately; the residual heat will finish the cooking process.

8. 8

   Garnish with fresh chives and a dollop of crème fraîche before serving on a warmed plate.