In a large pot put a knob of butter and turn the heat on low. While the butter is melting, crack your eggs in to a bowl. Once the butter has fully melted (it should not be bubbling or the heat is too high) add a large pinch of salt and ground pepper to the eggs and mix with a fork until just combined (don’t overmix the eggs). Do not add anything else to the eggs at this time. Pour the egg mixture in to the pot and stir constantly. If the mixture does not seem to be thickening you can turn the heat up just a little. You should soon start to see curds appearing which are the parts of the egg that have cooked. keep mixing at a moderate pace until almost all of the egg has changed to curds. There should still be a small amount of runny egg left. Take it off the heat immediately. Add another knob of butter and stir until it is melted, then add 3-4 tablespoons of cream (you can use more if you prefer the eggs slightly runnier). Taste for salt and if needed, add more. You should be able to pour this thick mixture.
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