Crack and whisk. Crack the eggs into a bowl. Add the milk or cream if using. Whisk vigorously for 20–30 seconds until the mixture looks even and slightly frothy. Well-beaten eggs cook more evenly.

Preheat the pan. Set a nonstick skillet over low to medium-low heat. Add the butter and let it melt gently without browning.

Pour and wait. Pour the eggs into the pan. Don’t stir right away. Let the edges just begin to set—this should take 10–20 seconds.

Stir slowly. Using a silicone spatula, push the eggs from the edges toward the center in slow, sweeping motions. Fold rather than scramble aggressively. You’re forming soft curds, not breaking them into tiny pieces.

Manage the heat. If the eggs start cooking too fast, lift the pan off the heat and stir for 10–15 seconds, then return it. This on-off method keeps the texture creamy and prevents browning.

Season at the right moment. When the eggs are about 70% set—still glossy and slightly loose—sprinkle with salt and pepper. Stir gently to distribute.

Finish just shy of done. Remove the pan from the heat when the eggs look a touch undercooked. Residual heat will finish them in the next 15–30 seconds.

Plate and garnish. Slide the eggs onto a warm plate to stop the cooking. Add chopped chives or parsley if you like. Serve immediately.