This is one of the most important things to make creamy scrambled eggs. You must have a very nonstick pan and an anti-heat rubber spatula ( I use rubbermaid silicone spatula, and trust me this rubber spatula is so worth it and will also changes your kitchen game).

Crack all of your eggs into a small bowl, beat the eggs with a fork until everything is combined and leave no distinctive white parts, but anyway if you're in hurry no worries, just beat the eggs just until simply combined. Add cream, salt and pepper to taste and whisk until combined.

In case you don't have cooking cream which is pretty pricey, you can use 1-2 tbsp full cream milk to substitute, or even corn starch! However, I haven't tried the cornstarch method yet, my bad hehee

Heat your nonstick pan in medium heat and directly add butter. Just until the butter is melted, and the pan is slightly hot, carefully add the eggs into the pan. Now this is the trickiest part of making the best scrambled egg based on your preferences. If you want it to have big chunks of eggs, wait a few seconds until the eggs in the bottom of the pan are cooked and stir the eggs in a circular motion to give liquid eggs to cook again, and do it all over again until all the eggs are cooked but still retain its moisture. If you want it to be like I prefer, which is like in the pictures above, continue to stir in circular motion not too fast so that it will resulting in a juicy, small curds scrambled egg. Don't forget to directly turn off the heat and put in the serving plate. You can add whatever you like, and eat with whatever you like, but I like to add thinly slices scallions and fried shallots on top of the scrambled eggs. Enjoy!