I love scrambled eggs. This is what I do

Whisk the eggs and add a splash of milk - I like to whisk them enough to make them frothy. Add some cracked pepper and pinch of salt. I also add a few drops of truffle oil, but this can be replaced with fresh herbs etc - chives are good.
Melt a good amount of butter in the frypan - I find this adds the richness without having to use cream
Have the butter melting on a low heat - once melted add the eggs. It is important to stay on a low heat to ensure the eggs don't get the brown edges. Keep moving them to ensure they don't brown on the bottom. When they are looking set but still soft serve them immediately.

I find that having too high a heat, cooking the eggs too long, or letting them sit for too long results in the dry eggs that so many cafes serve.

So that is it - scrambled eggs are all about taking a bit of extra time and attention. And lots of butter for richness!!!