Heat two tablespoons of butter or margarine in a medium sized skillet over low heat.

Break each egg into a bowl and discard the shells. Add the heavy cream or milk to the eggs. Whisk for two minutes with a wire whisk or fork.

Once the butter is completely melted in the skillet, add the egg mixture. Cook over low heat, stirring after 15 minutes and then every 5 minutes after that. You want to make sure they are all cooked evenly. The bottom eggs will cook first so you want to mix them around to the top.

As the eggs start coming together, you can start breaking them up. You can also add cheese, meats, etc. at this time.

Once the eggs are cooked through, take off the heat and serve immediately.