€¢ Break the eggs into a bowl. Add the salt and cream or milk and beat with a fork, just enough to blend.
€¢ Place the butter in a glass or ceramic pie plate and melt 2 minutes at HIGH. It will be golden brown.
€¢ Pour the beaten eggs into the hot butter. Microwave 1 minute at MEDIUM. Stir gently.
€¢ If necessary, microwave another minute.
€¢ The easy way is to pour the soft portion over the partly cooked portion and move lightly with the fork.
€¢ Depending on how cold the eggs and liquid were, it could take a few more seconds of cooking.
€¢ Keep in mind that even after 2 minutes out of the microwave oven, the eggs are still cooking.