Pour boiling water over the dried beef; drain and chop coarsely. Heat the butter in skillet, saute onion until limp. Add beef and chiles, cook gently for 2-3 minutes. Beat the eggs with the cream and scramble them into the beef mixture over moderately low heat. Stir, with a wooden spoon, slowly and constantly, to reach the entire surface of the pan, until the eggs are set, about 3-4 minutes. Serve immediately.
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