In a small mixing bowl, combine eggs
with a fork. In a non-stick skillet, melt
the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula
. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish
with fresh chives
or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.