Crack the eggs into a bowl. Add the milk or cream, a pinch of salt, and pepper. Whisk until fully combined and slightly frothy.

Heat a non-stick skillet over low heat. Add the butter and let it melt slowly — do not let it brown.

Pour in the egg mixture. Let it sit undisturbed for about 30 seconds, until the edges just begin to set.

Using a rubber spatula, gently push the eggs from the edges toward the center in slow, wide folds. Do not stir constantly.

Continue folding every 20–30 seconds, keeping the heat low. The eggs should form large, soft curds.

When the eggs are just slightly underdone and still look glossy, remove the pan from the heat. The residual heat will finish cooking them.

Season with salt and pepper, garnish with fresh chives or parsley, and serve immediately.