It makes very moist and creamy scrambled eggs and is generally referred to as "French" scrambled eggs. French chefs usually use a whisk but the spatula that Ramsey Gordon uses works much better.
I find the fluffy "American style" scrambled eggs to be rather dry and unappetizing. I've got chickens so Roscoe and I eat a lot of eggs. You also don't get as much volume so Sammy may only get eggs with one meal if you cook them this way.
