The recipe is simple. 8 eggs, 1/4 a cup of half/half, 1/4 a tsp of salt, 1/8 tsp of pepper. Put that all in a bowl and whisk it REALLY well. Then get your pan HOT, with butter, oil, bacon fat, whatever you like. When it's hot, pour in the eggs. Now comes the simple trick! Instead of mixing it all together with your spatula... don't. Pull it. Use a rubber spatula, and start from the edge, and pull through the eggs all the way to the other edge. You are folding the eggs essentially. Then turn 90 degrees and pull from that side all the way over. You don't have to pull a lot, but as you pull, the eggs fold up on each other, and the curd becomes bouncy and airy. Slowly keep folding, keeping things moving, but don't mix ever mix them or chop them up. Towards the end of the cooking (a minute or two at most) you'll probably have to pick up a fold of eggs and flip it over quickly, because the top will be wet and uncooked, and folding won't work any more because you will have thick fluffy curd underneath it. Just flip it over quickly, and it cooks solid in an instant. Look through the pan and you should have 3-5 or 6 at the most big fluffy hunks of egg, some of which you may have to flip to get the top to cook.
Take the eggs of quickly at this point, you don't want them sitting in the pan and creating that brown effect on the egg. This morning I turned away for one instant and it browned a bit, which you don't want.
Serve them immediately and see if you don't like them. My wife, my kids, my friends, they've all marveled at how much better they taste and feel. It seems simple, but it really makes a big difference. Give it a try and tell me how you like it!
