Crack and Whisk: Crack the eggs into a medium bowl. Add a pinch of salt and whisk vigorously with a fork or whisk until the mixture is uniform and slightly frothy.

Heat the Pan: Place a non-stick skillet over medium-low heat. Add a pat of butter and let it melt, swirling to coat the pan evenly.

Cook the Eggs: Pour the whisked eggs into the pan. Let them sit undisturbed for about 20 seconds, then gently stir with a spatula, lifting and folding the eggs as they cook.

Remove from Heat: When the eggs are mostly set but still slightly runny, remove the pan from the heat. The residual heat will finish cooking the eggs to a soft, creamy texture.

Serve Immediately: Transfer the scrambled eggs to a plate and serve hot. Garnish with freshly ground pepper, chives, or grated cheese if desired.