In a small mixing bowl, vigorously whisk together eggs, sour cream, salt, and pepper (at least 30 seconds of vigorous whisking). Set aside.

Heat a small skillet over medium (or just a notch below medium) heat. The pan must be thoroughly warmed, this will take several minutes. You should be able to feel the heat radiating from it if you hover your hand several inches above the pan before proceeding.

Once pan is warmed, add butter and swirl until melted (butter should sizzle upon hitting the pan but should not be browning. If it begins to brown, it means your pan is too hot).

Add eggs and lift the pan from the heat and gently swirl it. Return to the stovetop and allow eggs to cook for several seconds until the bottom is just barely set, then use a rubber spatula to gently stir/fold over the eggs, scraping the bottom of the pan. Allow eggs several more seconds to begin to set again, and then stir periodically and gently to keep eggs from overcooking (the more you stir the smaller curds you'll have).

Once eggs appear almost completely cooked to your liking, immediately remove from pan and transfer to a plate (they’ll continue to cook on the plate). Enjoy warm.