Crack the large
into a bowl.
In a separate bowl, add the whole
Milk (1 1/2 Tbsp)
Corn Starch (1/2 Tbsp)
and evenly whisk until lump-free. Add the milk-cornstarch mixture to the eggs.
Beat until smooth, and season with
Salt (to taste)
Heat a non-stick skillet over high heat until hot, then add the
Unsalted Butter (3 Tbsp)
(should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns…
Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs starts to bubble up…
Then remove the skillet from heat (remove!), and start stirring the eggs, making 1 full circle per second, and count to 12.
The eggs would have absorbed all the butter, but remain partially under-cooked.
This is when you transfer them onto a plate. Do not wait until they look fully cooked!
Then as the French say, "Voilà." The creamiest, fastest, easier scrambled eggs ever.