For extra creamy eggs, add a touch of milk to the bowl before whisking. Be careful about this though! You don't want to add too much and end up with gross, runny eggs. A couple tablespoons of the stuff AT MOST will do the trick.
This is also the time to add some salt and pepper or other spices that will kick your eggs up a notch. Believe it or not, a pinch of nutmeg will send your scrambled eggs out of this world.
This step is great for getting out all those unresolved frustrations. Whisk those eggs (and milk and/or spices) like your life depends on it. If you don't have a whisk on hand, a fork works great too. You want the eggs completely blended with little bubbles around the top.
Pour in your eggs. If they immediately start cooking through, your pan is too hot. You want them to cook slowwwwwly. That's why you keep the heat low. It may take a few more minutes, but it's worth it in the end.
As they start to cook, use a spatula to fold the eggs gently over themselves, stirring and cooking them slowly. Low heat will ensure that your eggs remain smooth, moist and soft. If the heat is too high, they'll quickly get dry and crumbly.
Are you a hot sauce fanatic or a ketchup fiend? A salt and pepper purist or a fancy chopped chive diva? Once your perfect, pillowy eggs are done (AKA not runny, but not totally dry), transfer them to a plate and sprinkle them with whatever you love.