In a medium bowl, combine the eggs with the salt and pepper. Whisk for about 1 minute, until the eggs are frothy.

Allow to sit at room temperature for 15 minutes.

Add the butter to the eggs.

Heat a skillet to medium-low heat and add the eggs and butter.

Cook, stirring frequently, until the butter melts and the eggs begin to set. As the eggs get firm, stir to break up the large curds. Cook until there is no liquid left.

Remove from the heat and stir in the sour cream.

Transfer to a plate and serve immediately.