Whisk eggs, 4 tbsp. cold water and a pinch each salt and pepper in a medium bowl until blended but still thick and ropey.
Heat a large nonstick pan over medium-high heat until hot enough to sizzle a drop of water. Add butter; tilt the pan to coat. Add the eggs all at once. Adjust the heat between medium-low and medium to maintain a steady sizzle.
Using a rubber spatula, lift the setting eggs from the edges of the pan, fold them into the runny eggs in the center and cook until the eggs are barely set, about 3 minutes.
