In a medium bowl, whisk the eggs with the salt and heavy cream until light and fluffy.
Heat a 10-inch nonstick skillet over medium-low heat. Add the butter and swirl to coat, when melted pour the eggs into the skillet.
Allow the eggs to cook briefly until the edges begin to set.
With a rubber spatula, start pushing the eggs gently across the skillet, back and forth. Push rather than stir to keep the curds large and fluffy. If the eggs are cooking too fast, lower the heat to low.
When there's no more liquid in the skillet and the eggs are just barely set and still moist and glistening, after about 2 minutes, divide them between two plates and serve.