salt & pepper to taste
The most important part of making good eggs is starting off with good eggs. I like to use the cage-free brown eggs.
The reason I make such fluffy eggs is because I whip my eggs with 1/2 & 1/2 or heavy cream (yes you can substitute milk here if you want). I whip them in a blender just until they are nice and fluffy...you don't want to whip them too long. Once my eggs are nice and fluffy, I melt 1 tablespoon butter in a non-stick pan.
Once your butter is melted and spread all over your pan, slowly pour your egg mixture in the pan and let your eggs cook for about 15-20 seconds before you start scrambling them. This is also when I season my eggs. Use a wooden spoon or rubber spatula to scramble your eggs. I turn my heat off once I start scrambling the eggs because you don't need a lot of heat to cook eggs as they do cook pretty fast and I don't like having that brownish color on my eggs. How long you cook your eggs depends on how well you like your eggs to be cooked. My husband likes hard-scrambled eggs that are chopped up small, so I cook his a little longer than needed, but again, because I turn the heat off once I start scrambling the eggs, my eggs are cooked well-done but aren't brown.