For an 8-inch non-stick skillet, two eggs work well. For a 10-inch or 12-inch non-stick skillet, the most you can cook is five eggs. I've tried six, and believe me, stick with five as your max!
Basically, cover the bottom of your skillet with enough heavy cream to coat it. This is about 1/3 cup for a 12-inch skillet. Feel free to eyeball it as this recipe is very forgiving and you can add a little more cream later if you need it.
In your skillet with cream (don't turn the burner on yet), add your eggs. I then sprinkle salt and pepper across the top.
Turn the burner on medium-high heat. Cooking times will vary based on the size of your skillet, the number of your eggs and the strength of your burner. But, for my 12-inch skillet with five eggs, it takes six-and-a-half minutes to cook these eggs. Watch the eggs. When the whites are still glassy, and a little uncooked, but the yolks look a bit more congealed, take the skillet off the burner and cover with a lid for a minute. This will cook the last white parts of the eggs and leave you with the most delicious eggs EVER!
If you realize you want more cream as the eggs are cooking (you'll know because all your liquid is used up and your eggs aren't cooked), add a little more. You could also add some water or chicken stock at this point (but not at the beginning!).
When finished, consider garnishing with a few chopped-up chives.