Wow!, I just registered tonight and I see a question my wife and I asked in the KONA Cafe.
Our server told us they use use cream.
Needless to say I had to try it. We're from the South so we always have grease (usually bacon or sausage) in the pan to reduce sticking and scramble the eggs in a bowl with milk before putting in the pan.
This time I melted butter in a frying pan first, added the eggs and slowly cooked, turning with a spatula as they "whitened" so there never is a dry edge.
This takes longer than our old way so be patient.
Just as the eggs lost the wet look I added some Half & Half or cream and let it boil some of that wetness away.
They weren't exactly like at the KONA but they were close.
I'm not an expert on liquid eggs so I can't address those earlier comments but it could work.
I can almost picture putting the mixture on a griddle surface (I only have a frying pan), and turning with a spatula like I did.
Anyway, I'm glad to be able to contribute to this forum.