- In a large bowl, crack the eggs and beat them until blended.
- Season with salt and pepper.
- Add cream and beat well.
- In a saucepan, heat butter and let it melt.
- Pour in egg mixture, reduce heat to low.
- Let the eggs cook for up to a minute; then stir and fold them.
- Cook until eggs are thickened, but not dry.
- Serve immediately.
- 4 eggs
- 2 tablespoons cream
- 1 knob of butter
- Pinch of salt
- Pinch of groung pepper