Step 1: Crack the eggs into a small bowl. Add a pinch of salt.
Step 2: Gently whisk the eggs with a fork or small whisk until the yolks and whites are just combined and slightly frothy. Do not over-whisk.
Step 3: Heat a nonstick pan over low to medium-low heat. Add the unsalted butter and let it melt completely, ensuring the bottom of the pan is coated.
Step 4: Pour the whisked eggs into the warm, buttered pan. Let them sit undisturbed for about 30 seconds until the edges just begin to set.
Step 5: Using a silicone spatula, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath.
Step 6: Continue gently folding and stirring the eggs, taking care not to break the curds too small. Cook over low heat until the eggs are mostly set but still slightly moist and glossy.
Step 7: Remove the pan from the heat immediately. The residual heat will continue to cook them slightly. Serve hot, optionally garnished with fresh black pepper or chives.