Whisk two to three eggs in a small bowl with a teaspoon of heavy cream. Some people use milk. I find that to be too watery. Also, the richness of the cream add a nice creaminess to the eggs. Add some salt and pepper.
Add a nice sized chunk of cold butter to the eggs. This is my tip to making super creamy eggs. The butter will melt into the eggs as they cook and make them super creamy.
Heat a small pan to medium-high heat. Add about 1/4 tablespoon of butter to the pan. This is to grease the pan. You want the pan nice and hot before you add your ingredients to it.
Add the eggs with the 3/4 tablespoon of the cold butter to the pan.
Now, lower the heat to low-medium, and gently push from the bottom up. Continue this motion until the eggs are set.
Turn the heat off when the eggs are almost set. Give them another stir or two. The result will be fluffy scrambled eggs.