I picked this up from Alton Brown's Good Eats.
- Start with a good proportion of liquid to egg. About 1 tbsp per egg. I use water, or skim milk. Add a little salt and beat.
- Put a small pan on low heat. Melt some butter in the pan. As soon as it starts to foam a little put in the eggs.
- Stir everything around. I've got a heat resistant spatula that I use that works really well. Once things start to coagulate a little, that is as you're stirring, you see large portions that are of a different consistency, crank the heat up to high.
- Stir everything more vigorously now. Well, Alton says to shake the pan instead, but I've got a heavy skillet, so I just keep stirring with my spatula. As soon as there is no more liquid take it off the heat. It will look undercooked. That is the point. By the time you get it to the plate, everything will be cooked up nice and fluffly.
Updated 7/15/2004: I picked up an AllClad 7-1/2" fry pan at Kitchen Etc's liquidation sale. I haven't used it yet, but this should work a lot better than my cast-iron fry pan. It was a little too big, and probably got a little too hot I think. I'll let you know how they turn out!
I love Alton Brown. Outside of my wonderful husband, he may be the smartest man in the world. These eggs are *awesome.* I hate scrambled eggs, and I like these.