Step 1

Whisk egg and heavy cream for 20 seconds until well mixed and small bubbles form.

Step 2

In an 8-inch skillet, melt butter over medium-low heat. Don’t allow to brown. Ensure butter covers entire surface of the skillet.

Step 3

Pour egg mixture into the warmed skillet, swirling it around so that the egg covers the skillet evenly.

Step 4

Cover with a lid.

Step 5

Cook for one minute on medium-low or until the edges begin to sizzle and the top is set.

Step 6

Remove skillet from heat, and tip skillet to slide the egg onto a plate.

Step 7

Let rest for 30 seconds, and then use a silicone spatula to fold in half and then half again.