Instructions

• Whisk the eggs, half and half, and salt until uniform, light, and foamy.
• Melt the butter in a small nonstick pan over medium heat until it coats the pan and begins to foam.
• Add the eggs to the center and immediately reduce the heat to medium-low.
• When the edges barely set, gently push the eggs across the pan with a rubber spatula, pausing between swipes so liquid egg can set into curds.
• When mostly cooked with large folds but still wet, fold the eggs into themselves a couple of times.
• Remove from the heat while the eggs still shimmer with moisture.
• Transfer to plates and finish with black pepper and fresh herbs if desired.