In a large frying pan over medium heat, melt the butter and allow it to get hot.
½ tablespoon unsalted butter
Crack the eggs into a separate bowl and add the salt. Use a fork or whisk to beat until the yolks and egg whites are well-combined.
2 large eggs, ⅛ teaspoon salt
For creamier, richer eggs, skip this step. For lighter, fluffier eggs, add the cornstarch and water to a small bowl and mix to combine, ensuring there are no lumps. Add the cornstarch slurry to the beaten eggs.
1 teaspoon cornstarch, 3 teaspoons water
Once the butter is melted and hot, add the egg mixture to the center of the pan, and watch as it spreads out across the bottom of the pan. If need be, slightly tilt the pan back and forth until the egg is in an even layer across the whole pan.
Wait about 30 seconds until the edges just start to cook. Then, use a rubber spatula to slowly push the eggs around the pan in a circular motion, starting with the outermost edges and slowly moving inward.
Continue to push the eggs around in a circular motion moving inward, until the eggs are all cooked and in the center of the pan. The top of the eggs should be ever so slightly underdone (they will continue to cook while the egg cools).
Slide the soft scrambled egg onto a plate and serve warm. Enjoy!