McDonald's scrambled eggs?

Always wondered how to make perfect scrambled eggs just like the ones sold in McDonald's? Well, help is here!

http://caloriecount.about.com/calories-mcdonalds-scrambled-eggs-2-i84428

With reference to this SITE [view the site for more in depth details!], making scrambled eggs is never going to the same again.

The idea of making fluffy oeuf ('egg' in french), is to add AIR! If only air could be added the same way as adding sugar or milk...

Anyway, to incorporate air, we need to 'beat' (why do we have to punish our food?) the eggs - simply by using a whisk or fork (but by comparison, we do know that the whisk is a much better tool. I just included the fork as you know, we do get lazy in the washing department).

Winston's perfect recipe adaptation [refer to the site stated above] for 1 hungry person:
Ingredients:
2 eggs (preferably large. medium will do just fine)
2 tsp of milk (whole milk, anything less is okay - I have to say this as I just grad. with a nutrition diploma =X)
1 small pinch of salt (sea salt in my opinion is fine, gourmet salts are the BEST!)
Some pepper
1/2 to 1 tsp of unsalted butter (salted butter is perfectly fine) or olive oil =X
Method:
1. Heat a non-stick (if its otherwise, just add a little more fat), medium size frying pan using a medium flame.

2. Break the eggs in a medium/large (so that during 'beating', none will spill out) and the rest of the ingredients (except the butter la).

3. Using a whisk/fork, beat the eggs. (refer to diagram below) Do not beat for too long; the eggs are well mixed and have some froth on the top.

http://www.mrbreakfast.com/article.asp?articleid=17

4. The pan should be just right now. (use your hand to 'feel'; raise your hand about 20-30cm above the pan; it should feel warm-hot)

5. Place the butter in the pan. The butter should start to liquefy BUT butter should not sizzle and do NOT brown the butter.

OR

5. If using oil, you will be able to smell a little of the olive fragrance and see tiny bubbles forming. At this point, you can add the mixture [skip step 6].

6. Just before the butter has completely melted, add the frothy egg mixture. Add this point, do not scramble.

7. Allow for about a few seconds (say 10 seconds? depending on your flame and pan heat) before scrambling.

8. Allow the uncooked mixture to touch the pan and repeat [step 7] till it resembles McDonald's scrambled eggs!

9. Transfer to a plate and serve hot/warm. Add salt and pepper to taste!

Notes:
*I prefer using whole milk as it adds creaminess. In the site mentioned above, it says whole milk give a slight milky taste but I say it adds calcium =). You get to enjoy the creamy goodness of scrambled eggs and get calcium (no matter how little it is) at the same time. LOL
*It seems contradicting as it was mentioned in the site (under "things you shouldn't add") that sea salt shouldn't be added. It also state that sea salt, table salt or any gourmet salts are the same when broken down. BUT they didn't mention anything about how it will upset the scrambled eggs if added. Strange...
*Since this recipe for 1 person used 2 eggs, please do NOT eat whole eggs for the next 5 days at least. If you are just gonna eat the whites, please do not eat like 5 whites a day la unless you are some body builder. Too much protein (or anything for that matter) is never good for the body.
*Winston just LOVES to use only 'natural' products. Which is why (unless baking) I wouldn't use cream of tartar and use only ingredients that are already bought (unless drinking milk isn't a common practice in your household). Then..."Yeetameetongpai, BOWEIKONG!" (It means "Next station," in Thai and then "speechless" in Hokkien. Don't you think "Boweikong" sounds like a Thai station?)