I've been following Alton Brown's scrambled egg approach, with great results. Both "creamy" and "fluffy".
http://www.youtube.com/watch?v=AzpGwySJ0QM&feature=player_detailpage#t=647s
Markbnj - those two adjectives aren't distinct. Well, most often they are, but with something like eggs, one can actually achieve both.
You can have fluffy but not creamy: a shade over-cooked scrambled egg, or steps done at the wrong time and overcooked to a degree.
You can have creamy but not fluffy: aside from pure eggs, this would be a custard.
You can have creamy AND fluffy: very moist, velvety texture - that has some fluff.
Alton's method (in the video above), put in text form:
Crack eggs, put them into container. Put a LITTLE bit of milk (or cream) into the eggs, whisk just a little bit.
Right before pouring eggs into pan, pour a pinch of salt into eggs and give a few quick stirs.
Cook over low-heat, constantly stirring. Wait until you see curds beginning to form.
Switch to a higher heat, and switch toward folding more than stirring.
You won't be on high heat long at this point. You're looking for it to appear like there is no more liquid in the mix. At this point, take off heat, fold/stir up a little more, then transfer to serving dish.
Soo delicious.