Heat a nonstick skillet or well seasoned cast iron pan over high heat. Add some oil or butter (enough to lightly coat the bottom of the pan).

In a small bowl, add the eggs and a splash of cream, if using (emphasis on SPLASH - it goes a long way!)

Using a fork or whisk, beat until LOTS of bubbles form.

Pour the eggs into the hot skillet and immediately reduce the heat to low. Using a rubber spatula, slowly and gently push the outer edges of the eggs (which will be loosely firming up) into the center. Uncooked eggs will rush to its place which will have enough time to firm up by your second go around. Go all the way around until all the outer edges are folded into the center and the 'pile' of eggs is about half the size of when you first started (normally going around two whole times does the trick).

Cover with the lid. Turn off the heat (but leave the pan on the burner) and allow to cook for 2-3 minutes until the top parts are firm and not runny.

Season with salt and pepper.

Have them plain, enjoy on toast, with all your favourite breakfast foods, in a sandwich and/or topped with all your favourite things! Enjoy!