scrambled eggs:

Two ways I scramble eggs--the chopped omelet & the normal way.

Chopped omelet is for fans of browned scrambled eggs:
1. Melt a pat of butter, spray cooking spray, or put a bit of oil in the pan. Heat at medium-high until ready (see oil entry).
2. Whisk together 2 eggs per person with a few tablespoons of milk in it (you'll have to see how much you like).
3. Pour mixture into pan.
4. Once the edge starts to solidify, push it toward the middle with a spatula. The liquid portion will run out and get cooked.
5. Repeat this a couple times and then start to flip the eggs over. It should break or you can chop it up a bit with the spatula.
6. When the liquid is gone, take it off the heat and serve.

Normal way:
1, 2, 3 as above.
4. Once any part solidifies, stir quickly with a spatula.
5. Keep stirring the mixture, sometimes flipping it, and get all the liquid cooked. It should break up on its own and curd, but if it's browning or the clumps are too large, the heat might be up too high or you're not stirring quickly enough.

I found a video that shows how to make an omelet and a scrambled egg pretty well, though I do it a little differently. There are probably many methods you can find and try.