The Murphy Method:

Only “cut” the eggs with water  – not milk or cream.   Add only a little water before whisking.

Whisk the eggs for a few minutes – adding air, which helps to make them fluffy.

Stir and move the eggs the entire time while scrambling.  Keep them (gently) moving.

Finally – and most importantly, do not let them brown.  Even if that means it takes longer to scramble them.   They must stay nice and yellow.

**He adds some salt and a litte bit of onion powder before he starts whisking.