Crack the eggs into a small bowl and add a pinch of salt. Whisk vigorously for about 20 seconds until the mixture is fully combined and slightly frothy, releasing a gentle aroma of eggs.
Place your non-stick skillet over very low heat—around 90°C or 200°F—and add the butter. Let it melt slowly, listening for a gentle sizzle and watching it foam without browning, creating a rich, glossy base.
Pour the beaten eggs into the skillet, tilting to spread evenly. Allow the eggs to sit undisturbed for about 10-15 seconds until the edges just begin to set and turn slightly opaque.
Gently stir the eggs using your silicone spatula, pushing the curds from the edges toward the center. Keep the movement slow and gentle, creating soft, silky folds that look shiny and moist.
Continue stirring every 20-30 seconds, maintaining low heat. The eggs will gradually become creamy and look glossy, with small soft curds forming and staying moist. Add the heavy cream now if using, and fold gently into the eggs.
Watch closely as the eggs approach the desired consistency; they should look silky, slightly runny but holding their shape. Remove the skillet from heat when they are just barely set, as residual heat will finish the cooking.
Give the eggs a final gentle fold, then season with freshly cracked black pepper. Serve immediately on warm plates to enjoy their tender, custard-like texture while still silky and moist.
