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Beat eggs with cream until blended; set aside. Rinse oysters and pat dry. Coat with flour, shaking off excess. Dip in egg mixture, roll in crumbs, and place slightly apart on a rack; let stand until slightly dry (about 20 minutes). In a wide frying pan, melt 2 tbs of the butter over medium-high heat. When butter is hot, add oysters and cook, turning once, until golden (about 2 minutes total). Lift out and set aside on paper towels. Melt remaining butter in pan and pour in remaining egg mixture. Cook, lifting edges with a spatula to let uncooked portion flow underneath, until eggs are set but still moist on top (about 5 minutes). Slide onto warm platter and top with oysters. Season to taste with salt and pepper.
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