I go through about 1000-1500 eggs per day making french-style scrambles at work, and this is the only guy I've been able to find on youtube that does it right:
Skip to 3:00 for the french method. I know he's making an omellete, but it's pretty much the same routine you want to use for scrambles, minus the folding at the end. No adding milk/cream/water/yogurt, basting with hot butter, auto mixers or blenders, or whatever. Just whisk a few eggs, season them if you want (Ramsay says not to, but I disagree), and go to town with plenty of butter, heat, and vigorous whipping with your spatula. Be mindful of how residual heat effects the eggs and take the pan on and off the heat as you go - though this takes a lot of practice to get down.
Also, when whisking, you want to use more of a tapping/flicking motion, so you aerate the eggs as little as possible. Using a mechanical blender or stirring too much just makes ghetto souffle.
I consider eggs to be the binder for my pan full of other goodies (veggies, meats). All I do is crack the eggs into the cooked goodies, break the yolks and stir barely enough to spread the yolks, then let them cook a little. I like there to be a little bit of visible yolk and white.
For a year now, I'm fond of my modified "American" style omelette.
3 eggs, break yolks and mix with fork in circular whipping motion until blended so egg whites aren't hanging together.
A little extra sharp cheddar, goat cheese or parmesan.
Freshly ground pepper & a bit of sea salt.
Add-in goodies: I usually prepare most of these ahead of time and keep stored in fridge (all are prepared either with butter, or in the case of roasted veg evoo): browned mushrooms, caramelized onions, sauteed red peppers, roasted asparagus, roasted cauliflower, even roasted carrots or brussels sprouts (chopped up to add to omelette). Sometimes chives or (if I'm being decadent - pesto...) The only thing I'll add fresh to an omelette is sauteeing a little fresh spinach in butter to wilt it, since it's incredibly quick.
Add butter to pan over low-med heat, let coat pan. I don't brown the butter - just add the eggs. Grind the pepper over it and sprinkle with salt. Add the cheese. Spread the veg of choice on top. Let simmer for a minute or two, fold it over in half with spatula and slide onto plate.
Heaven! I have been eating eggs this way for over a year and I am totally addicted.
I like to use coconut oil for scrambled eggs. It adds a nice dimension to them. Perhaps not as fluffy as milk added to eggs but they are tasty
I used to make made-to-order eggs and omelets (for 500+ people sometimes - oy!) as part of my catering job... everyone likes something different and refers to it with different terms... I've heard people describe "creamy" and "fluffy" as the same thing, and others describe them as polar opposites... eggs are a funny thing.
My advice is to use lots of fat - butter, coconut oil, bacon grease, whatever... it just makes it taste better.
I usually beat .5-1t of room-temp water in for each egg - and I use a fork to beat them, turning the bowl as I go.
for plain ol' scrambled eggs, there are a few methods... one is to get the pan really hot - the eggs cook SUPER quickly and kind of fluff up - stir enough that everything gets cooked. Another is to go low and slow, stirring a LOT as you go (find the video of Gordon Ramsay making perfect scrambled eggs for a good primer on this method).
Personally, I prefer scrambles, for which there are also a lot of techniques... I like sauteing veggies (mushrooms, onions, peppers, etc.) and maybe some meat (ham/bacon/sausage/salmon, etc), then cracking the eggs right into the skillet and stirring - over a medium low heat until the eggs are as done as you like. Add cheese just before you kill the burner - it adds a nicer (and more obvious) flavor when you don't incorporate it too much.
For omelets, I do the classic - hot pan w/grease - pour in eggs, lift up the edges and tilt the pan until there's nothing running around the pan - put the fillings on top of half the eggs, fold over (in half), and serve.
My favorite omelet is made at Waffle House. Combination of incorporating air with a blender, then cooking quickly over high heat to seal in the air bubbles, you end up with a thick fluffy omelet when done right. Here's a (long) video demonstrating.
Unfortunately the oil they cook in is something called "Kaola Gold Pan & Grill" which from what I found online is a mixture of: cottonseed, soybean, corn, canola and hydrogenated coconut oil. They also have Margarine on the premises - but no straight up butter or other primal friendly oils. I'll have to start making this myself at home.
Add water to scrambled eggs to make them fluffy.
If milk is a problem, use 1 t water for each egg. Now about 'light' and 'fluffy'. Light-ly scrambled usually means not hard cooked. Cooked slowly just to the point of being not runny. Fluffy depends upon the amount of air whipped into the whites. The amount of time you whip them by hand, with a fork usually, determines how much air is incorporated.
For really fluffy eggs, seperate the whites and the yolks. Add the 1 t of water to the yolks and whip by hand until there are no large clumps of yolk. Pour the whites into a mixing bowl and whip with the electric beaters until they stand in peaks. Now fold the yolks into the whiles, mixing by hand as little as possible. Then pour into the pan. You will have really fluffy eggs.
Finally, if you cover the pan just to the point of being not runny, for a few minutes, the omelette will 'rise'.
i know gordon ramsay is an awful jackass, brilliant, but an awful jackass nonetheless. anyway, head over to youtube and check out his video for making the perfect scrambled eggs. he's dead on
IHOP puts pancake batter in their eggs to make them fluffier. I heard this proudly proclaimed on a commercial one day! Sneaky sneaky!