Instructions

1. 1
   In a cup, whisk together the milk and cornstarch until it is free of lumps.
2. 2
   Add the cornstarch mixture to your eggs, and beat until smooth. Season with salt.
3. 3
   Heat a non-stick skillet over high heat until hot, then add the butter—it should sizzle right away.
4. 4
   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).
5. 5
   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!
6. 6
   Transfer them onto a plate.
7. 7
   Season with black pepper to taste and serve.