For 4 servings, break 8 eggs into a mixing bowl and beat vigorously with an ordinary dinner fork or a wire whisk until thoroughly blended. Add 1 tablespoon of heavy cream and salt and pepper to taste. Melt 3 or 4 tablespoons of butter in a 9-inch skillet (not a black iron skillet), and when the butter is frothy but not brown add the eggs. Cook gently, pushing with a rubber spatula from the outside edge of the eggs toward the center of the skillet. The eggs should be served instantly while they are still soft and creamy. Remember also that unless the eggs are served immediately they will continue to cook from the retained heat of the skillet.