This is a great technique for making perfectly scrambled and creamy eggs.

In a medium-sized bowl whisk together 2 tsp cornstarch (potato is good too) with 1 ½ tbsp water (22ml) till smooth. Add 2 tbsp cold, unsalted butter cut into little cubes, 4 eggs and a pinch of salt. Whisk together. 

Heat 1 tbsp water in a non-stick pan on a medium-high heat, swirling until almost all the water has evaporated. Add 2 tbsp cold, unsalted butter and swirl until the butter is melted and foaming. 

Add the egg mixture, and cook, stirring and folding the eggs with a spatula, until they look almost cooked (this will take barely a minute or two). Turn off the heat, and mix again before serving.