Whisk & strain: Crack eggs into a bowl, season with salt and white pepper, add the cream, whisk well, and strain through a fine sieve.

Heat pan: Melt butter over medium-low heat.

Cook & stir: Pour in eggs and draw the egg to the center of the pan with a fork or spatula for a few seconds.

Smooth surface: Once eggs begin to set, stop using the fork and gently smooth the surface if there are any gaps.

Fold & serve: Tilt the pan and fold the omelet over itself. Serve immediately on toast.