Crack the eggs into a bowl and gently whisk with a fork until just combined—aim for a slightly streaky mixture.
Place your non-stick skillet over the stove set to very low, and add the butter. Let it melt slowly until it begins to bubble gently and releases a nutty aroma.
Pour the eggs into the skillet once the butter is just melted and slightly foaming. Wait about 10 seconds while the eggs start to set at the edges.
Begin stirring immediately with your silicone spatula, scraping the bottom and sides gently to incorporate the eggs and prevent sticking.
Keep stirring slowly and continuously, maintaining the low heat. The eggs should start to thicken and look shiny and custard-like after about 30 seconds.
Add a splash of heavy cream and a pinch of flaky sea salt, then continue stirring gently. The mixture should become even silkier and softer.
When the eggs are softly set but still slightly runny on top, remove the skillet from heat. The residual warmth will finish the cooking in about 10 seconds.
Give the eggs a final gentle stir, taste for seasoning, and add freshly cracked black pepper.
Scoop the creamy, tender eggs onto a plate immediately to prevent overcooking, and enjoy while still warm and silky.
