Fluffy Scrambled Eggs

• 4 eggs
• 2 teaspoons cornstarch
• 4 Tablespoons cold salted butter, cut into ¼" cubes
• 1½ Tablespoons water (or milk, or half and half)

• Pre-heat serving plates in oven (optional)
• In a medium bowl, whisk together starch with 1½ tablespoons water until no lumps remain
• Add half the butter cubes to starch mixture
• Add eggs and salt, and whisk, separating any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
• Set your serving plate near the stovetop
• Heat 1 tablespoon water in a 10" nonstick skillet over medium-high, swirling gently until the water mostly evaporates leaving behind only a few small droplets.
• Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown
• Add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them
• Transfer to the serving plate, and serve

• If you want to adjust the salt, use unsalted butter and add a pinch of salt (±) when the eggs are scrambled (I found using salted butter was just fine)
• You want butter that is cold so that it doesn't stick as much to itself when you mix everything together
• For creamier eggs, use milk or half and half instead of water to make the cornstarch mixture