As a Cracker Barrel server on the side, I often get complaints that our scrambled eggs are often flat and/or just folded. These (annoying) complainers do not seem to understand that, by definition, scrambled eggs are simply eggs in which the whites and yolks have been beaten together before the cooking process. Thus, even if folded and/or flat, those eggs are still scrambled eggs, contrary to their negative opinions.
Now, yes, as a sit-down restaurant, we are supposed to cook food to order as much as we are able to. What they don't seem to realize is that, as business, we also have to keep all our guests happy, which means getting them their food in a timely manner, which means not everyone should have to wait for their food while our grill cooks take the time to pamper a set of scrambled eggs for one guest. It simply is not realistic, people! If you want the fluffy, soft, scrambled eggs you think you ordered, you're just gonna have to make them yourself at home!
That being said, here are a few tips I have learned over the years that, in my opinion, help make the perfect scrambled eggs:
1. Beat the eggs a LOT, as in beat them until they look a little (or a lot) frothy. A whisk will greatly aid you in this, but you can also get the job done with a fork.
2. Add a little milk. I do not know of any restaurants that do this, most likely for possible allergy reasons (and it probably makes the grill messier, which means they'd have to stop everything and clean it...) However, this is one of the key things to make the eggs fluffy, if fluffy is your desire (and for me, it is!) It is harder (though possible) to get fluffy eggs without it.
3. Do NOT add the eggs to an already hot pan. If they are cooking right away, especially if the pan is on a higher temperature, they will cook fast and, usually, hard. Keep the temperature a little below medium, and either add the eggs before turning the stove on or just as the pan is getting WARM. This slow-cooking method really does work better!
4. Add the salt WHILE the eggs are cooking. Most people know to add the cheese and whatever other ingredients to the eggs while they're cooking (after all, how else will all those things get into the eggs?), but they taste so much better when the salt also has a chance to cook through, instead of being sprinkled on top at the end. (Just the salt, though- if you add the pepper at this stage, the pepper flavor might become too intense due to the heat.)
Once the eggs are done cooking, put them on a plate, garnish/season as desired (I like a little freshly cracked peppercorn, especially the mixed-color variety!), and enjoy!