1 Tbsp. potato or corn starch
2 Tbsp. water
6 eggs
2 Tbsp. cold butter, diced
pinch of salt

  • mix together starch and water until no lumps remain
  • mix in eggs and butter until frothy

1 Tbsp. water
2 Tbsp. butter

  • heat water in frying pan until evaporated
  • add butter and heat until melted
  • add egg mixture and stir continuously until cooked

source: https://cooking.nytimes.com/recipes/1021931-extra-creamy-scrambled-eggs