I learnt how to make the best scrambled eggs from a cafe/restaurant I used to work in called Same Same But Different in Bath. They really do a great breakfast.
The secret is a generous knob of butter melted slowly in a frying pan, to start.
In a bowl, whisk two eggs per person. Add a splash of milk and some salt and pepper.
Pour this into the pan and gently whisk the surface of the mixture. This will get air into the eggs, giving you a light and fluffy result.
Now continuously stir the eggs, gently, until they start to become more solid but are still soft and slightly runny. This will literally only take about 2 minutes.
The key to making sure the eggs stay soft, is to take them off the heat when they're almost finsished cooking, as they will continue cooking in the residual heat. Otherwise you'll end up with firm, over cooked eggs that are more like an omelette! Then I like mine with crispy bacon, toast, and an extra sprinkling of black pepper.