Crack the eggs into a small bowl, then add a pinch of salt and a splash of heavy cream. Whisk vigorously until the mixture is smooth, with no streaks, and the yolks are fully incorporated.
Preheat your nonstick skillet over low to medium-low heat and add a generous tablespoon of butter. Let it melt slowly, until it just shimmers but doesn’t brown, filling the kitchen with a rich, toasty aroma.
Pour the whisked eggs into the warm skillet. Wait about 10 seconds until the edges just start to set, and you notice a slight bubbling sound as the eggs begin to cook.
Gently stir the eggs with your silicone spatula, pushing from the edges toward the center in slow, circular motions. Keep the heat low, and listen for a soft, gentle sizzling as the eggs begin to form soft curds.
Continue stirring slowly and consistently, watching the eggs turn glossy and creamy. This process should take about 1-2 minutes; the eggs will start to clump together into tender, slightly runny curds.
If the eggs begin to brown or look dry, lower the heat further or remove the skillet from the burner to prevent overcooking. The residual warmth will finish the cooking process.
Remove the skillet from heat just before the eggs are fully set—they should be slightly glossy and still soft to the touch. Let them rest for about 15 seconds; residual heat will gently finish the cooking, resulting in silky, tender eggs.
Finish by cracking fresh black pepper over the eggs and folding in chopped herbs or cheese if desired. Serve immediately to enjoy their creamy, luxurious texture.
