dannyboy,
I am an expert scrambled egg chef
Key things to remember:
Use water instead of milk. Milk is too heavy and the eggs won't get fluffy. Don't use a lot...for, say 6 eggs, use about 6 tablespoons (or just eyeball it). You could use half milk and half water too, for a little richer flavor.
Don't over mix the mixture. Beating the eggs and water too long will break down some kind of chemical reaction that is supposed to happen. Just beat em till they're kinda fluffy.
Add mixture to slightly buttered non-stick pan. Here I add some type of soft cheese like Velveeta. You can use any kind you like though.
Start out on medium heat and cook,stirring till it just starts coming together. Then raise the heat to high and just fold the egg mixture over itself till there's no more liquid.
Take them off the heat BEFORE they look completely done or else they will be over done by the time you plate them.
This procedure will give you a perfect plate of fluffy scrambled eggs.
Let us know how it works out for you.
Paul