Crack the eggs into a mixing bowl and add a splash of heavy cream, if using. Whisk vigorously until the mixture is frothy and fully combined, about 20 seconds. This aerates the eggs, making the scramble light and tender.
Place your non-stick skillet over low heat and add the butter. Let it melt slowly, listening for a gentle sizzle and watching for a clear, nutty aroma as it begins to foam without browning.
Pour the beaten eggs into the skillet. Wait about 10 seconds until the edges just start to set and you see a slight shimmer on the surface.
Gently stir the eggs with your spatula, pushing from the edges toward the center. Keep the heat low and stir slowly, creating soft, glossy curds. You’ll hear a gentle sizzling sound and notice the eggs becoming thicker and more opaque.
Continue stirring slowly and steadily, allowing the eggs to cook gently for about 2-3 minutes. Watch for a silky, custard-like consistency that is soft but not runny, with a shiny, moist appearance.
Once the eggs are mostly set but still slightly glossy and soft, remove the skillet from heat. The residual warmth will finish the cooking process, giving you perfectly creamy eggs.
Season with a sprinkle of salt and freshly cracked black pepper while the eggs are still warm. Gently fold to incorporate the seasonings evenly.
Serve immediately on a warm plate, garnished with herbs if desired. The eggs should be silky, soft, and glistening, ready to enjoy as a comforting breakfast or light meal.
