Prepare Your Pan: Place a medium-sized non-stick skillet over low to medium-low heat. Add the butter or olive oil and let it melt gently until it starts to bubble slightly. This slow heating helps create a warm, non-stick surface perfect for cooking eggs evenly.
Whisk the Eggs: Crack the eggs into a mixing bowl. Sprinkle in the kosher salt and whisk vigorously until the yolks and whites are completely combined and slightly frothy. Allow the mixture to rest at room temperature for 5 to 10 minutes. This resting period improves the texture and helps the eggs cook more uniformly.
Start Cooking: Pour the beaten eggs into the heated skillet as soon as the butter begins to foam. Using a silicone spatula, gently stir the eggs in small, circular motions without stopping. This constant movement encourages the formation of tiny, creamy curds and prevents the eggs from sticking or overcooking on the bottom.
Develop the Curds: After about 30 seconds, switch to sweeping the spatula in longer, slower strokes across the pan. This technique helps the curds grow larger and creamier while maintaining a tender consistency. Keep the heat low to avoid drying out the eggs.
Finish Off the Eggs: Once the eggs look softly set but still a bit glossy and slightly runny in spots, remove the skillet from the heat. Let the residual warmth complete the cooking over the next few seconds. Give the eggs one final gentle stir, then serve immediately with an optional extra pinch of salt, freshly ground black pepper, and some chopped fresh herbs if desired.