In a saucepan combine the rice, chicken stock and salt to taste. Bring to a boil and cover. Reduce the heat and cook slowly for about twenty minutes, until all the liquid is absorbed.
Beat the eggs with a whisk or rotary beater and add them all at once to the rice. Add the butter immediately. Stir well without returning the pan to the heat. The heat of the rice will set the eggs. Season with pepper to taste and serve immediately.