That’s pretty much how I do it. A splash of milk if I have some mostly as an emulsifier. Low heat (pre-heating) while I scramble in a bowl. Then pour, scrape and turn regularly with a spatula, and I move them off the heat before they’re done. Pan is hot enough to finish the job. Doesn’t take long. I don’t make them soggy but I don’t really see the need to cook them too much either. The wife likes to melt butter on the pan first but I don’t. Just keep the eggs from baking onto the pan and they clean up easily enough.
As you said anyone can gussy up a dish but at some point you meddle with it and it’s no longer “scrambled eggs”. It’s something else. Which is all good. Just not for me.
There was a book or an article long ago about the simple dishes being the true test. Looked for it on Amazon but couldn’t find it. Maybe Alice Waters’s book is good.
Butternut squash soup was a big thing in restaurants a few years ago. But then I had a really good one. Some restaurant on the third floor of the Time Warner Building. A very simple dish. I don’t know what the chef did right but it was transforming. And not gussied up. Probably the quality of the squash at least.