|Eggs||6 (at room temperature)|
|Heavy cream||2 Tablespoon|
1. Break the eggs into a small bowl and beat with a fork, whisk or egg beater until well mixed but not frothy.
2. Melt the butter in the top of a double boiler or skillet and add the eggs. Place the skillet over low heat, or the double boiler over boiling water. Cook, stirring constantly, until the eggs begin to set. Add the cream and continue stirring until the desired degree of firmness is reached. Season with salt and serve immediately.