You don’t have to scramble eggs a little batch at a time if you have a large pan. We used a 13-inch All Clad pan to cook ours. The accompanying video shows it in detail.
Start at very low heat, and slowly the stir the eggs. You can go up to low heat if you want, but to make nice, creamy eggs, you want to cook them slowly.
Start with just the eggs, no salt and no milk. You’ll add the butter right away. We used a stick, or 4 oz of unsalted butter in this recipe. Slowly stir the butter into the eggs so it melts. Keep stirring until the eggs begin to thicken. At the end add a hefty pinch of kosher salt, and 3-4 Tb of crème fraiche or sour cream.
Decorate the plates or serving platter with some chopped parsley or chives.
Enjoy your breakfast!