Heat 1-2 inches of water in a heavy saucepan or double boiler until just simmering. In a small bowl, whisk together eggs, heavy cream, and kosher salt until homogenized.

Place a stainless steel mixing bowl over the simmering water and add butter, swirling until melted. Pour in the egg mixture.

Gently lift and fold the forming curds with a spatula, allowing uncooked egg to flow underneath. Continue until eggs are almost set but still slightly wet.

Remove from heat; residual heat will finish cooking. Optionally, chop for smaller curds. Sprinkle with fresh herbs before serving.