Whisk together 3 large eggs, ½ teaspoon kosher salt, and 2 tablespoon whole milk for about a minute until frothy.
Heat 1 tablespoon unsalted butter over medium heat in a non-stick pan. Swirl the butter around after it’s melted.
Give the eggs another quick whisk (remember, you want them fluffy) and add them to the pan.
With a silicone spatula, scrape and fold and scrape and fold and scrape and fold (for about two minutes) until you have moist curds with no liquid remaining, but slightly underdone. Serve immediately.