How to Make A Creamy Scrambled Eggs

Cooking scrambled eggs is simple and easy however if you overcooked it, it becomes rubbery and dry. What you want is a buttery, creamy, smooth scrambled eggs. Here's how it is made:
3 large eggs
1½ tablespoon of whole milk (½ tablespoon for each egg)
1¾ teaspoons cornstarch or potato starch (½ + 1/8 teaspoon for each egg)
Salt
3 tablespoons unsalted butter (1 tablespoon for each egg)

1. Crack the eggs and put it in a bowl.
2. Use another bowl and pour the  milk and cornstarch and then whisk it together until it is free from lumps.

3. Pour the milk and cornstarch mixture to your eggs and beat it.

4. Season it with salt.

5. Use a non-stick skillet, pre-heat it on high heat until hot. Then add butter.
6. After the butter is melted, add the beaten eggs.

7. Allow 3 seconds to pass, the edges of the eggs should have started to bubble then remove the skillet from the heat to stop the cooking process. Start stirring the eggs. Mix it up to 13 seconds when the eggs have absorbed all the butter, but remain partially undercooked. Then transfer it to a plate.