1. Prepare your ingredients

Crack the eggs into a medium mixing bowl and add the heavy cream (if using). Whisk gently with a fork or whisk until the yolks and whites are just combined. Avoid over-whisking, as this can incorporate too much air and affect the texture of the eggs.

2. Heat the pan

Place a nonstick skillet over low heat. Add 1 tablespoon of butter and let it melt slowly, ensuring the pan is evenly coated. Low heat is essential for creamy scrambled eggs.

3. Cook the eggs

Pour the whisked eggs into the skillet. Using a silicone spatula, stir continuously in a gentle, figure-eight motion. Scrape the sides and bottom of the pan regularly to ensure the eggs cook evenly.

4. Add the remaining butter

When the eggs are about halfway cooked and beginning to thicken, add the second tablespoon of butter. This step adds extra creaminess and richness. Continue stirring gently to incorporate the butter as it melts into the eggs.

5. Remove from heat and season

When the eggs are still slightly runny and glossy, remove the pan from the heat. They will continue to cook slightly from residual heat. Add the salt, pepper, and truffle oil (or freshly shaved truffle) at this stage, stirring gently to combine.

6. Serve immediately

Spoon the scrambled eggs onto a plate or over toasted bread. Garnish with chopped chives and, if desired, a sprinkle of grated Parmesan or Pecorino. Serve hot and enjoy the luxurious flavors.