There are two tricks to making great fluffy eggs: one is an ingredient and the other is a technique.
The ingredient tip I learned at my mother's knee; she used to make the best omelettes (we called them "momelettes", because it was one of our favorite things she made). Simply whisk cottage cheese (it can even be non-fat) into the eggs--about 1 Tablespoon per egg--and make your eggs as usual. The cottage cheese adds both great texture and good flavor.
The technique tip is also simple:
- Beat the eggs with salt, pepper, and either milk, cottage cheese or faux fromage frais. (and herbs and/or cheese if you'd like)
- Put butter in a 10-inch nonstick skillet, then set the pan over medium-low heat.
- When the butter foams, swirl it around and up the sides of the pan (or spread it using the Nuance silicone basting brush).
- Before the foam completely subsides, pour in beaten eggs.
- With a nonstick-safe egg turner (the Cuisipro silicone spoon works great for this because of its flat end), push eggs from one side of the pan to the other, slowly but deliberately, lifting and folding eggs as they form into curds, until eggs are nicely clumped into a single mound, but remain shiny and wet-- aproximately 1 1/2 minutes.
- Serve immediately.