[SJSAMPLE]

That’s solid, and how I do my eggs 50% of the time. Another option is “soft” scrambles, where you turn on medium-low heat and slowly stir until the eggs form small curds. Takes a lot more time though.

[Jeff Chandler]

medium-low heat and slowly stir until the eggs form small curds

If you use a fork to stir, I believe that's "French style".

[Jeff Chandler]

I have had mixed success with small curd scrambles. I don’t know if it’s my lack of skill or my lack of patience.

BTW, the large “sheets” of scrambled eggs I end up with are moist and quite soft, fluffy even. I think it’s all that milk fat.