The amounts given are for one egg; multiply as necessary. Fresh chervil, chives, parsley, and/or tarragon complements the flavor of scrambled eggs, but use sparingly.
Break the egg(s) into a small bowl and stir with a whisk until well mixed but not frothy.
Melt butter in top of a double boiler. Add egg(s). Cook over boiling water, stirring constantly, until the egg(s) begin(s) to set. Add cream and continue stirring until they are just set. Serve immediately.
Craig Claiborne, The New York Times Cook Book, 1961
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