I *highly* recommend you try the french method, at least for when you want 100% amazing eggs.
1. whisk eggs with a fork in a bowl with a dollop of cream.
2. pour eggs into a small saucepan which has...
Thx. I use the French technique on scrambled eggs and omlettes, but only when I have time and a kitchen. No doubt it produces the silkiest, creamy result. At my office or in a hotel room, I make do with a microwave and actually love the airy texture of these eggs.
