Decadent scrambled eggs from the Egg Master of Sydney

I'm not a morning person, so when I have visiting house guests, my breakfast  repertoire is fast, easy, and hopefully memorable.  This is one of my oft-requested recipes, but it's really more of a technique.  I've been making this decadent scramble for 13 years, since it was first printed in the New York Times.  The unorthodox recipe can also be found in the Essential New York Times Cookbook, and these eggs made Bill Granger famous in Sydney, Australia.   Here are some tips that work for me:  You can substitute milk for the cream, but it's not as good.  You can also double the recipe, but I've found it's best with 2 eggs at a time.  I use a silicone spatula to gently fold instead of a wooden spoon.  And, obviously, quality, fresh eggs are always the best, though you will still get compliments with eggs off the grocery shelf.   

The technique calls for whisking 1/2 cup of cream with 2 eggs and seasoning with salt and pepper. Melt a little butter over medium-high heat in a pan and pour in the egg mixture.  Wait 20 seconds, run a spatula around the edge, and fold in.  Wait 20 seconds and repeat.  Do this one last time and let the residual heat finish cooking the eggs as you plate them.  You'll end up with the dreamiest, lightest, creamiest eggs which seem to melt on your tongue.  

The original article with cooking details and a little more about Bill Granger and these "soft, luscious yellow clouds" can be found here:  The Egg Master of Sydney.