Cooking the eggs over low heat with only a few stirs yields large, tender, creamy curds. Try serving them as part of our Make-Ahead Southern Brunch Menu.
Melt butter in a saucepan over medium heat. Add eggs and cook, stirring and scraping bottom of pan occasionally to prevent sticking, until large curds form and mixture is mostly set but still wet, 8 to 10 minutes. Remove from heat; stir in 1/2 teaspoon salt. Immediately transfer to a bowl; serve.