Crack the eggs into a small bowl. Add the milk and salt. Whisk vigorously for 30 seconds until the mixture is completely uniform, with no streaks of white. This ensures a smooth final texture.

Set a non-stick skillet over medium-low heat. Add the butter and let it melt slowly. Swirl the pan to coat the bottom. The butter should foam gently, not brown.

Pour the egg mixture into the pan. Let it sit undisturbed for 15-20 seconds until the edges just begin to set. The bottom will look pale yellow and opaque.

Using a silicone spatula, gently push the cooked edges toward the center. Tilt the pan to let the uncooked liquid flow to the edges. Repeat this pushing motion every 10-15 seconds.

When the eggs are about 70% set—still glossy and wet in places—remove the pan from the heat. The residual heat will finish cooking them. Continue to fold the curds gently for another 30 seconds.

The eggs should look soft, creamy, and slightly custard-like. Slide them onto a warm plate. They will continue to firm up slightly as they cool. Serve immediately.