Whisk together eggs, salt, thyme and water until liquidy

Melt 1 1/2 tablespoons butter in a 10-inch nontick skillet over MEDIUM HIGH

As soon as butter is melted, add eggs

Stir eggs in a circular motion and shake pan until eggs are almost firm

Turn heat to LOW and spread the runny areas around until wet but not runny

Turn heat OFF and roll from both directions to place seam at top

Add remaining butter to the pan and move eggs around to be lubricated

Flop eggs onto plate with the seam down