Crack the eggs into a small bowl and whisk gently until just combined, breaking the yolks but keeping the mixture light and slightly frothy.
Place your non-stick skillet over very low heat, about 90°C (194°F), and add the butter, letting it melt slowly until it shimmers lightly and smells nutty.
Pour the whisked eggs into the skillet, then let them sit undisturbed for about 10 seconds until they just start to set around the edges.
Begin stirring gently with your silicone spatula, scraping the bottom of the pan smoothly and continuously, ensuring even cooking and breaking up the curds.
Add the heavy cream to the eggs and continue stirring slowly, maintaining low heat to keep the texture silky and prevent overcooking.
Keep stirring at a gentle pace for about 3–4 minutes, watching the eggs thicken into glossy, custard-like curds, but still slightly runny in appearance.
Remove the skillet from the heat just before the eggs are fully set—they should be creamy, soft, and glistening, with no visible liquid egg.
Sprinkle with a pinch of flaky sea salt, freshly cracked black pepper, and chopped herbs to add brightness and flavor.
Gently fold everything together, then transfer the eggs to a serving plate immediately to enjoy the silky, luxurious texture while still warm.
Savor each tender bite, appreciating the rich, custard-like consistency that results from patience and low, gentle heat.