Hong Kong Egg Scramble

In a small bowl, whisk together 2 Tbsp. evaporated milk, 2 Tbsp. water, 1 tsp. cornstarch, and 1 tsp. neutral oil, preferably grapeseed, until the cornstarch is fully dissolved.

Crack 3 large eggs into the bowl and add ¼ tsp. kosher salt, ⅛ tsp. MSG, and ⅛ tsp. freshly ground white pepper. Whisk until the mixture is completely homogenous with no streaky bits.

Heat a small nonstick skillet over medium-high heat. Add 1 Tbsp. unsalted butter and swirl it around the bottom and up the sides of the pan until completely melted and foamy.