In a bowl, combine:
With a fork, beat the eggs together until blended.
½ teaspoon fine sea salt
½ teaspoon black pepper, freshly ground
2 tablespoons heavy cream
Stir to combine.
Over medium heat, in a 9-inch nonstick or well-seasoned cast-iron pan, melt:
1 tablespoon butter
Reduce heat to lowest setting and add:
Cook very slowly. After a minute or two, using a wooden spatula, gently push the curds to form soft folds. Cook, occasionally folding the curds, until the eggs become a lumpy, creamy custard, about 10–15 minutes, depending on the heat setting. Be careful not to overcook. Remove from heat while the curds are still soft and shiny.
Serve immediately on warm plates.