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Preheat your oven to 350ºF with a 10-inch carbon steel pan placed in the center. Keep the oven on for an additional 30 minutes after it reaches the desired temperature.
While the oven heats up, cut a square piece of parchment paper about 2 inches by 2 inches and place the butter on it to soften, but not melt.
In a medium bowl, combine the mayonnaise, water, harissa or herbs (if using), and salt. Whisk until the mixture is smooth.
Add the eggs to the bowl and whisk until everything is well blended and light.
Prepare your serving bowl(s) or plate(s) and set them near your cooktop.
Once the oven has heated for 30 minutes, carefully remove the pan and place it on a burner set to medium heat.
Add the softened butter to the pan and swirl it around to coat the surface.
As soon as the butter has melted, pour in the egg mixture and start counting to 10.
Stir the eggs gently twice with a rubber spatula, then count to 10 again.
Stir two more times, then count to 5.
Finally, stir three more times to ensure any remaining liquid is incorporated, count to 5, and then quickly transfer the eggs to your serving plates.
You should see some runny eggs in the pan, which will continue to cook once plated. If you opted out of the harissa, feel free to sprinkle some black pepper on top.
Enjoy the silky texture and subtle hint of spice. Have a great day!