Kenji's Scrambled Eggs

Crack the eggs into a small bowl and add a pinch of salt.

Whisk the eggs thoroughly until completely combined and no streaks of white remain.

Melt the butter in a small non-stick skillet over medium-high heat until it begins to foam.

Pour the eggs into the skillet and let them sit for a few seconds until the edges start to set.

Using a heat-proof spatula, push the eggs from the edges toward the center, allowing the uncooked liquid to flow into the gaps.

Continue pushing and folding the eggs gently until they are mostly set but still slightly moist.

Remove from the heat while they are still slightly undercooked, as they will continue to firm up on the plate.