With that said, there are hundreds of ways of making eggs. I can say without a doubt, there is only one correct way to prepare scrambled eggs. That is the one way that produces scrambled eggs the way you most enjoy eating.
In my journeys of going though many recipes and reviews, I have found that a lot of people have an aversion to "runny" or what they consider undercooked eggs. I encourage people to take a walk on the wild side, safely knowing that the vast majority of egg preparations involving runny yolks actually bring the yolk to temperatures above 150 F. It is helpful to know that egg whites begin to solidify at 160 F and egg yolks at 165 F. Armed with this bit a knowledge there is a lot you can do safely with with eggs and it can open an entire world of wonderful egg dishes.
Personally, my favorite method of preparing scrambled eggs is Jacques Pépin's Classic Scrambled Eggs | American Masters: At Home with Jacques Pépin | PBS. That is close to the method that Julia Child that can be seen when she cooks with Pepin in this video: Child & Pepin Eggs
Classic French scrambled egg recipe. Thanks for the link. His eggs looked great but, man, he sure puts a lot of arm work into it with all that constant whisking.
Thank you for the link to Jacques Pepin and Julia Child.
Will be watching with my granddaughter the next time she comes over.
And then doing as we make scrambled eggs over and over.