Crack the eggs into a mixing bowl, and whisk together for 30 seconds. In a separate small bowl, loosen the cornstarch with a tablespoon of water. Whisk the cornstarch slurry and salt into the eggs.

Add butter into a 8-10" non stick pan, and place over low heat. Let butter melt, then pour in eggs. Using a non-metal spatula, stir the eggs constantly, scraping the pan. After 2-3 minutes, the eggs will begin to thicken and set, and stirring can relax. Cook for a total of 5 minutes, or until desired doneness. Serve immediately, topped with black pepper.