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Choose a nonstick skillet with a lid that’s large enough to hold the number of eggs you’d like to cook, without leaving lots of extra room.
Without heating the pan, pour enough heavy cream into the bottom of the skillet to make a thin layer.
Sprinkle the cream with salt to taste and add the eggs.
Turn the heat to medium-high to start cooking the eggs.
When the egg whites are almost set and the cream has mostly become butter and butter solids, remove the pan from the heat and cover it for a minute to finish setting the whites.
Remove the eggs from the pan and serve.