Scrambled Eggs

1. Crack the eggs into a medium bowl and season with a very generous pinch of salt and several grinds of black pepper.

2. Add the cream and beat the eggs with a fork until they are a uniform light-yellow color.

3. Meanwhile, melt the butter in a small nonstick pan over high heat.

4. When the butter melts and begins to foam, pour in the eggs and immediately turn to low. Stir with a spoon or a spatula constantly as you cook.

5. When the eggs are just set but still look too moist, remove them to a plate (they will continue to cook a bit as they rest).