In a medium mixing bowl, combine the starch with 1½ tablespoons of water, whisking until the mixture is smooth and free of lumps. Incorporate half of the butter cubes into the slurry. Add the eggs and kosher salt, whisking vigorously until the eggs are frothy and uniform. Break apart any butter chunks that may have clumped together, ensuring an even distribution. Note that some butter pieces will remain intact within the mixture.

Step 2

Position your serving plate close to the stovetop for easy access. Heat 1 tablespoon of water in a 10-inch nonstick skillet over medium-high heat, gently swirling the pan until the water evaporates, leaving behind small droplets. Immediately add the remaining 2 tablespoons of butter, swirling rapidly until the butter is mostly melted and foamy but not browned. This process should take approximately 10 seconds.

Step 3

Pour the egg mixture into the skillet promptly and cook while continuously pushing and folding the eggs with a spatula. Adjust stirring speed based on your desired texture: vigorous stirring for finer, softer curds and slower movements for larger, fluffier curds. Cook for 1 to 2 minutes or until the eggs are slightly less cooked than your preference, as they will continue cooking after removal. Transfer immediately to the prepared serving plate and serve without delay.