Whisk eggs (2), cream or milk (90 ml) and a pinch of salt to one consistency.
Heat a small non-stick pan for a minute, melt a knob of butter without browning it.
Pour in egg mixture, sit 20 seconds, then stir/fold from the bottom. Sit 10 seconds and fold again; repeat until softly set and slightly runny in places.
Remove from heat, rest a moment to finish cooking, give a final stir and serve without delay.