Melt 1 tablespoon butter in the top of a double boiler over, not in, boiling water.

Beat together eggs, cut butter, salt and pepper until the whites and yolks are completely combined.

Pour the eggs into the double boiler and stir with a wooden spoon as the butter melts.

Continue stirring, scraping the bottom and sides of the pan, until the eggs have thickened into soft, creamy curds, 10 to 15 minutes. Serve immediately.