Milk or water for fluffier scrambled eggs?

If you want slops use the Ramsay method. If you want something with texture and taste try this

Turn the heat onto max and use a light weight pan for gas, or a medium weight pan for electric. Add a small drizzle of oil to the pan

In a strong deep bowl add a splash of milk or water and two eggs (say 20% liquid to 80% egg)

Beat like crazy for 20 seconds (use a whisk or a fork)

When the pan is sizzling pour in the egg mixture and use a medium spatula (a 5cm wide strip of wood is great) fold in the cooked parts as they appear. Work quickly

It will begin to form a loose lump in the pan. Keep folding the egg into the lump until all the liquid egg is gone

Optionally add a handful of coarse chopped broad leaf parsley or some thinly sliced cheese just before the final few folds

The cooking phase should have taken seconds, not minutes

Remove pan from heat

Let it rest for a while before moving so the egg has time to set

The texture is changed from smooth to rough by how often and hard you fold the egg

the rule of thumb i've heard is as you say: adding water makes them steam (in effect) and be fluffier, adding milk or cream makes them creamier. the only trick i have for eggs of any sort is to use a low heat, not a high one, and to let them warm up a bit before putting them in the pan, which keeps them from getting rubbery. you could maybe accomplish two things in one stroke by using a tablespoon of warm water when you blend up the eggs.

Surprised no one else mentioned this.. my kids like this: 1/2 tsp ranch dressing per 2 large eggs.

The resulting egg scramble get more palatable from: attractive flavor tanginess, creamier body, and fluffier composition. Very simple, and no other ingredients required :)

And, if you're looking for even fluffier, you could add 1/2 tsp water on top of that, as well. The issue I have with water is if you forget to take it off right after the mix is done cooking, it can leech the water back out. It's less likely to happen on a lower heat, but sometimes in the breakfast rush. I also like to top with a moderate amount of mild cheddad for kids, or pepper jack for me. One of my kids likes ketchup with the ranch scramble, too - but he's a freak, so I don't recommend trying that unless you are as well =P

Just look at Ramsay on Youtube.

He cracks the eggs into the pan, adds plenty of butter, and then stirs pretty much continuously until they're just barely done. He even takes the pan off the heat now and then to keep them from cooking too fast. He finishes them with creme fraiche, salt, pepper, and chives.

I can't really tell why, but the perfect recipe seems to use some water: Add some water along with the raw eggs into the pan and constantly stir it until you get the consistency you like. The water prevents the mass from becoming too dry or even stick to the pan. Also this way you have more time to control the consistency since it takes longer to become ready. The water will mostly vaporize (if you don't add too much) and not make a mess out of your scrambled eggs.

My secret is lots of butter. Put a generous lump of it in the pan, and melt, then add the beaten eggs, milk/water, seasoning, whatever else you are putting in (I often add parsley, chives, grated cheese), and then beat and heat gently until almost at the consistency you want. It's personal choice really - some people love their eggs runny, others like them almost dry. I'm somewhere in between, but if you serve just before they get perfect, they finish themselves off with the heat they have in them.

Serve with buttery toast - cut into soldiers for kids!

The salt should not touch the eggs until the very end, it solidifies the proteins and makes 'tough' eggs which release their water content, don't believe me? try next time you make whatever recipe you prefer but leave the salt out till the last strokes.

"Adding 1 tablespoon of water for every egg results in a lighter texture. Adding the same amount of milk or heavy cream will have the same effect, except that the fat level of the milk or cream also influences the creaminess of the eggs."

From this article.