Crack the eggs into a small mixing bowl and whisk thoroughly with a fork until the yolks and whites are fully combined, creating a smooth, uniform mixture.
Place a non-stick skillet over very low heat, around 80°C (175°F). Add a tablespoon of butter and wait until it melts, just starting to foam and smell nutty.
Pour the whisked eggs into the skillet. Let them sit undisturbed for about 10 seconds, allowing the edges to start setting slightly.
Gently push the eggs from the edges toward the center with your silicone spatula, stirring slowly and continuously. Keep the heat very low to prevent rapid cooking and curdling.
Continue stirring gently every 10-15 seconds, allowing the eggs to form soft, glossy curds. The mixture should look moist and slightly runny, about 3-4 minutes in total.
Add a splash of heavy cream if desired, stirring it in gently for extra velvety richness. Remove the skillet from heat just before the eggs are fully set, as residual warmth will finish the cooking process.
Season with a pinch of sea salt and freshly cracked black pepper to taste. Give a final gentle stir to distribute the seasonings evenly.
Transfer the creamy scrambled eggs to a plate or bowl immediately. Let them rest for about 30 seconds to settle and finish cooking with residual heat.
Enjoy your luxuriously soft, custard-like scrambled eggs while warm, garnished with extra herbs if desired.
