Scrambling eggs

I'm currently reading Julia Child's memoirs, and something in there about scrambling eggs made me do it twice (Sunday and today). I've got lots of fresh herbs begging to be used out on the balcony, so I made "Scarborough Fair" eggs. Parsley, sage, rosemary, and thyme, of course, and a teaspoon of chopped fresh young garlic (you use the whole head, no skins to remove), and a couple of tablespoons of sweet spring onions for six eggs. This time of year is just the best when the brand new Walla Walla sweet onions come in, with the tops still attached. Anyway, sweat the garlic and onion over low heat in some clarified butter in a nonstick pan. Whisk the eggs gently with a fork. Add a couple of tablespoons of heavy cream and a couple of tablespoons of the chopped mixed herbs to the eggs along with salt and pepper (I prefer to use white pepper in this). Add the eggs to the pan and patiently cook them very gently, using a spatula to move them around until they are in soft curds and as firm as you like them. With some steamed asparagus and a couple of slices of tomato, it's a very nice brunch for two.