Scrambling an egg is a personal journey. There are two camps: the dry-and-fluffy camp and the wet-and-creamy camp. The dry camp eats eggs that look like little pillows from a hotel you can't afford. The wet camp eats eggs that are essentially a savory custard.
I am firmly in the wet camp. Stir them low and slow, pull them off the heat when they still look slightly undercooked, and let the residual heat finish the job. Season with salt at the very end to avoid watery sadness. If you need ketchup, you've already lost.
Egg-cellent Cooking: Different Ways to Cook Eggs
