French-style scrambled eggs take time and uses a slow and low heat process of cooking.
2 large eggs
1 Tablespoon butter, unsalted
2 Tablespoons heavy whipping cream (or half and half, half cream and half whole milk)
1 teaspoon Herbs de Provence
Salt and pepper, to taste
Put the eggs in a small bowl. Whip with a fork (not a whisk). Add salt and pepper to your taste.
Place small frying pan over a medium low heat. Put the butter in and let it melt and start to froth.
Add the eggs. Reduce to heat to low. Use a rubber spatula to continuously blend and mix the eggs. Cook for about 5 minutes.
Add the cream and blend well cooking until desired consistency.
Add Herbs de Provence and blend. Remove from the heat.