Crack the eggs into a small bowl and whisk thoroughly until the yolks and whites are completely combined, creating a smooth, pale mixture.
Place your non-stick skillet over very low heat and add the butter, allowing it to melt slowly and smell toasty without browning.
Pour the beaten eggs into the skillet and let them sit undisturbed for about 10 seconds, watching as they just begin to set around the edges.
Gently stir the eggs with a silicone spatula, pushing the curds from the edges toward the center, maintaining a slow, gentle motion. Keep the heat very low.
Continue to stir slowly and constantly, lifting and tilting the pan to distribute heat evenly. The eggs will gradually form small, soft curds with a glossy appearance, taking about 2-3 minutes.
Once the eggs are mostly set but still slightly runny and shiny—about 85°C (185°F)—remove the skillet from the heat. The residual warmth will finish the cooking process.
Stir in the splash of cream and a pinch of salt, folding gently to incorporate. If using herbs, fold them in now for a fresh, vibrant touch.
Give the eggs a gentle taste and adjust seasoning if needed. Serve immediately, spooned onto warm plates, with a dash of freshly cracked black pepper.
