Crack the eggs into a bowl, add a pinch of salt, and pour in a tablespoon of heavy cream if using. Whisk gently until fully combined, just until the mixture is uniform and slightly frothy.
Place a non-stick skillet over very low heat, about 80°C (175°F). Add a tablespoon of butter and let it melt slowly until it just begins to foam softly—avoid browning it.
Pour the whisked eggs into the skillet. Let them sit undisturbed for about 10 seconds, then gently stir with a silicone spatula, pushing eggs from the edges toward the center. Keep the heat low and the stirring gentle.
Continue stirring slowly and gently every few seconds for 2 to 3 minutes. Watch as the eggs begin to thicken into soft, shiny curds that look custardy and delicate.
When the eggs are mostly set but still slightly runny in the center, remove the skillet from heat. The residual warmth will finish the cooking, creating a silky, custardy texture.
Sprinkle freshly cracked black pepper and chopped herbs on top. Serve immediately for the best creamy, melt-in-your-mouth experience.
