Crack the eggs into a small bowl and whisk gently with a fork until the yolks and whites are just combined, creating a slightly frothy mixture. Set aside.
Place a non-stick skillet over low heat and add the butter, letting it melt slowly and evenly, filling the pan with a fragrant, nutty aroma.
Pour the beaten eggs into the skillet. Let them sit undisturbed for about 10 seconds, then gently stir with a silicone spatula, scraping the edges and folding the eggs toward the center.
Continue to stir slowly and gently, maintaining low heat. As the eggs begin to thicken and form soft curds, add a splash of heavy cream if using, for extra creaminess.
Keep stirring gently, folding the eggs over themselves. Watch as they transform into glossy, tender curds—this process takes about 3-5 minutes. Adjust the heat if necessary to prevent browning.
When the eggs are softly set but still slightly runny and glossy, remove the skillet from heat. They will continue to cook with residual warmth, finishing to perfect creaminess.
Sprinkle with salt and freshly ground black pepper just before serving. Optionally, fold in chopped herbs or cheese for added flavor and texture.
Gently scoop the soft, velvety scrambled eggs onto warm plates. Serve immediately for the best silky texture and enjoy the quiet satisfaction of your perfect breakfast.
