Crack the eggs into a bowl, pour in the cream, and lightly whisk everything together.

Heat a pan over medium-low heat, add half a tablespoon of butter and let it melt. Add the whisked eggs and scrape them from the bottom with a flat wooden spoon. After 3 minutes, when the eggs start to set, gradually add the remaining butter while stirring constantly. After 1.5 minutes, remove the pan from the heat, season the eggs with salt to taste, and mix.

Finely chop 8 anchovies, mix them with softened butter, chili, cinnamon, ginger, nutmeg, and pepper, and set aside.