Go low and slow. Whisk your eggs in a bowl. Then heat a non-stick skillet over low or medium-low heat. Add butter to your pan; the fat brings richness and prevents the eggs from sticking. When the butter is melted, pour the whisked eggs into your pan, and drizzle a teaspoon of water per egg.
The water will heat up and create steam, which makes the eggs fluffy. A pinch of salt at this stage also helps tenderize your eggs. Using a silicone spatula, stir the eggs continuously as they cook. The low, slow approach requires some patience. High heat coagulates the proteins too quickly, making for tough, rubbery, or dry eggs. If you use lower heat and cook gently, you get creamy, moist eggs.
Add a soft, creamy cheese toward the end of scrambling. It is key, they say, to silky eggs. gets a similar effect with the addition of crème fraîche, or even sour cream. Whole-milk cottage cheese offers a contrasting texture and compliments the sour cream nicely. He recommends adding a tablespoon per two eggs.
https://www.simplyrecipes.com/how-to-cook-the-fluffiest-scrambled-eggs-egg-farmer-8704345
Whisk eggs to incorporate air for fluffiness.
Low heat - low and slow.
Use butter.
Do not salt raw eggs,results in watery ese.
https://www.simplyrecipes.com/one-ingredient-upgrade-for-scrambled-eggs-8764200
Salt your raw eggs and let them sit 15 minutes to break down proteins for a fluffier egg.
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