In a bowl, whisk cornstarch (½ tsp) and milk (1 tbsp) until smooth with no lumps. Add eggs and salt (¼ tsp). Whisk vigorously until no streaks of white remain and the mixture is uniform yellow.

Whisk the slurry first to avoid cornstarch clumps • Smooth, pale yellow liquid with small bubbles

Heat a non-stick pan over medium heat. Add half the butter (about 1.5 tbsp). Wait until the butter melts and foams but doesn't brown.

Foaming butter indicates the right temperature • Melted butter with white foam, sizzling gently • Butter smells nutty but not browned

Pour in the egg mixture. Immediately start stirring constantly and aggressively with a silicone spatula or wooden spoon. We aren't making curds; we are making a custard. Don't fold—swirl.

Constant motion prevents large curds and keeps texture smooth • Smooth, glossy yellow custard forming in waves • Eggs smell sweet and buttery

When eggs look wet but structured (like soft-set custard), remove from heat immediately. Stir in the remaining cold butter cubes off the heat. Continue stirring until butter melts and incorporates.

Cold butter stops cooking and adds richness. Remove from heat while eggs still look wet—they'll finish on the plate. • Single cohesive pile of yellow velvet, not separate dry nuggets

Plate immediately. The eggs will continue to cook from residual heat for about 30 seconds.

Don't wait—scrambled eggs are best eaten immediately • Smooth, velvety yellow pile