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First, you crack 3 eggs.
Then, in a separate cup/bowl, you evenly whisk together the milk and starch until lump-free.
Then you add the milk+starch mixture to your eggs, and beat until smooth. Season with salt.
Heat a non-stick skillet over high heat until hot, then add the butter.
Wait until the butter’s melted and bubbly, but before it browns.
Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs starts to bubble up.
Then remove the skillet from heat and start stirring the eggs, making 1 full circle per second.
For about 11~12 seconds, the eggs would have absorbed all the butter, but remains partially under-cooked.
This is when you transfer them onto a plate. Do not wait until they look fully cooked!
Then as the French say, voilà. The creamiest, fastest, easier scrambled eggs ever.