Crack the eggs into a small bowl and add a pinch of sea salt. Whisk gently until just combined, with a slight froth on top.
Place a non-stick skillet over very low heat, about 90°C (194°F). Add the butter and let it melt slowly, until it starts to foam and emits a nutty aroma.
Pour the whisked eggs into the skillet. Let them sit undisturbed for a few seconds until they just start to set around the edges, with a gentle bubbling sound.
Start stirring gently with a silicone spatula, pushing the eggs from the outer edges toward the center. Maintain a slow, steady motion to keep the eggs creamy and prevent curdling.
Continue stirring slowly and evenly for about 2–3 minutes. The eggs should form soft, glossy curds and be slightly runny when you lift the spatula. Keep the heat low to avoid browning.
If desired, swirl in a splash of heavy cream for extra richness. Remove the skillet from heat just before the eggs are fully set—they will finish cooking with residual heat and stay luxuriously moist.
Finish by cracking some black pepper over the eggs and sprinkling with chopped chives or herbs if you like. Serve immediately while the eggs are warm, soft, and shiny.
