Crack the eggs into a small bowl and whisk thoroughly until the mixture is uniform and slightly frothy, about 15 seconds. This introduces air and helps create a fluffy texture.
Place your non-stick skillet over low to medium-low heat, around 120°C (250°F). Add a generous pat of butter and let it melt slowly, filling the pan with a fragrant, nutty aroma.
Once the butter is melted and bubbling gently, pour in the beaten eggs. Let them sit undisturbed for about 10 seconds until they just start to set around the edges.
Gently stir the eggs with your spatula, pushing from the edges toward the center in slow, deliberate motions. This helps form soft curds and prevents overcooking. Continue stirring gently for about 30 seconds, watching for the eggs to become slightly jiggly but starting to set.
If using, add a splash of cream or milk now, stirring gently to combine. Season with a pinch of salt and freshly cracked pepper to enhance the flavor.
Continue to stir slowly and patiently for another 30 to 60 seconds, until the eggs are silky, custardy, and just slightly shiny. They should be moist but not runny, with delicate soft curds.
Remove the skillet from heat just before the eggs are fully set, as residual heat will finish cooking them. Taste and adjust seasoning if needed.
Garnish with chopped herbs if desired, then serve immediately. The eggs should be creamy, tender, and glossy—perfect for a comforting breakfast.
