3 large eggs
3 tbsp unsalted butter
1½ tbsp whole milk
1¾ tbsp cornstarch or potato starch
In a cup, whisk together the milk and cornstarch until it is free of lumps.
Add the cornstarch mixture to your eggs, and beat until smooth. Season with salt.
Heat a non-stick skillet over high heat until hot, then add the butter—it should sizzle right away.
Wait until the butter’s melted and bubbly, but before it browns. Add the beaten eggs. Wait without stirring anything, until the edges of the eggs start to bubble up (about 3 seconds).
3 seconds
Remove the skillet from the heat. Start stirring the eggs, making 1 full circle per second, for about 11–12 seconds. The eggs will have absorbed all the butter but remain partially undercooked. Do not wait until they look fully cooked!
11–12 seconds
Transfer them onto a plate.
Season with black pepper to taste and serve.
- •Add 5 seconds more of stirring for every 3 additional eggs you’re scrambling, but avoid making more than 6 at once.