RE: Can't get good scrambled eggs
I disagree that ANY liquid should be added to eggs that are to be scrambled (assuming that they are FRESH, good quality eggs). In my experience, adding liquid to the eggs will produce eggs "with liquid" . . . that is, runny scrambled eggs.
In our house we use a 50-year-old (?), well-seasoned, 8-inch Wagner's cast iron skillet (which is ONLY used for cooking eggs) to scramble eggs.
We whip the eggs with a fork . . . NO blender, eggbeater, or other mechanical gadget.
We heat the skillet to a medium heat, then lower the temperature a bit. Pour in the eggs, stir with a wooden spoon cooking gently until light and fluffy.
Man, them's good eggs!