Crack the eggs into a bowl. Add the salt and let sit for 5–10 minutes.
Add the milk (or cream/water) and beat gently with a fork until combined.
Heat an 8-inch non-stick skillet over medium heat. Add the butter and swirl to coat the pan.
Once the butter is melted and lightly bubbling evenly, increase heat to medium-high.
Add the eggs and stir continuously with a rubber spatula.
Stir slowly for firmer eggs
Stir faster for softer, creamier eggs
When the eggs are just set and no liquid remains, turn off the heat.
Cover with a lid and let rest for 1–2 minutes.
Serve immediately with your favorite toppings.
