In a large glass mixing bowl, crack and combine the eggs, heavy cream, and salt. Whisk the mixture for about one (1) minute.
8 large eggs, ⅓ cup heavy cream, ⅛ teaspoon kosher salt
Using a large skillet over medium-low heat, melt the butter. After the butter melts, add the egg mixture.
2 tablespoons unsalted butter
Cook the scrambled eggs for 10-12 minutes, stirring as needed to keep the eggs from burning on the bottom of the pan.
When done, sprinkle the eggs with the ground black pepper and serve while hot.
⅛ teaspoon ground black pepper
Notes
The calories listed are an approximation based on the ingredients and a serving size of two (2) scrambled eggs (or 1/4 of the total amount). Actual calories vary. I would not recommend storing any leftovers as the eggs will become tough in your refrigerator.