Prepare the Eggs: In a medium mixing bowl, crack the 6 large eggs. Add the double cream, a pinch of sea salt, and a generous grinding of black pepper. Whisk gently with a fork or a small whisk for about 20-30 seconds, just until the yolks and whites are combined but not completely uniform. A few streaks of white are perfectly fine.

Chop the Herbs: Finely chop your fresh parsley, chives, and dill. Set them aside in a small bowl, ready to be added at the end.

Melt the Butter: Place a medium non-stick frying pan or skillet over a low heat. Add the 25g of salted butter and allow it to melt completely without browning. It should be gently foaming.

Start the Scramble: Pour the egg mixture into the pan. Let it sit undisturbed for about 30-45 seconds, until you see the edges just beginning to set.

Form the Curds: Using a rubber or silicone spatula, gently push the set eggs from the edge of the pan towards the centre. Tilt the pan to allow the uncooked egg to flow into the empty space. Repeat this gentle pushing motion every 20-30 seconds. Avoid the temptation to stir constantly. What works best for me is a slow, methodical push-and-fold action.

Continue Cooking: Keep cooking over a low heat, continuing the push-and-fold method for about 3-4 minutes. The eggs will start to form large, soft, custardy curds.

Add the Herbs: When the eggs are about 80% cooked—still looking very moist and slightly runny in places—remove the pan from the heat. Immediately sprinkle over the chopped parsley, chives, and dill.

Finish and Serve: Gently fold the herbs through the eggs. The residual heat in the pan will finish cooking them to a perfect, creamy consistency. Serve immediately on warm plates, perhaps with a slice of toasted sourdough.