When I worked in a restaurant years ago, the chef taught me how to make the best scrambled eggs, but the brain has faded on it a little!
I know he used cream and not milk, beat it quite well, and used butter in the pan. Use just the same amount of cream as you would milk. And defininately don't overcook them. Take the pan off the jet (even if its turned off) just before they are cooked, and put straight onto toast or the plate. I forget how hot the jet was, but to keep turning or just 'scraping' the bottom of the pan with an egg flip. Get someone else to butter the toast!
I put a little bit of grated cheese in mine sometimes, but always salt and pepper. Served on thin sliced grilled or fried ham on toast is also yummy! Hmm, think I'm going to buy some eggs today...