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Combine two whole eggs and two egg whites in a small bowl (reserve the remaining two egg yolks). Add a pinch of salt to the bowl and beat the eggs until homogenous and frothy, about 30 seconds.
Have the beaten eggs, egg yolks, and a serving platter nearby. Heat the butter in a small nonstick or cast iron pan over medium heat, swirling constantly until the butter is melted and foamy but not browned.
Immediately add the beaten eggs and cook, stirring constantly with a rubber spatula until they are just barely set but still a little bit wetter than you’d like to eat them, about 30 seconds. Remove the pan from heat and add the reserved egg yolks. Stir them in off heat and keep stirring until the eggs are slightly undercooked for your taste (they’ll continue setting on the plate) and immediately transfer to a serving platter. Serve.