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Whisk the eggs: Crack the eggs into a bowl, add a pinch of salt, and whisk until the eggs are blended and the texture is smooth and uniform. Let them sit for 5 to 10 minutes.
Scramble the eggs: Melt butter in a medium nonstick pan over medium low heat. When the butter begins to bubble, whisk the eggs once more, then pour them into the skillet. Immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
Change from making circles to making long sweeps across the pan until you see larger, creamy curds, about 20 seconds.
When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper, and a few fresh chopped herbs (if desired).