Scrambled eggs can be tricky, but with a few tips you can make them in a couple of minutes and perfectly fluffy. Start with a stainless steel skillet/frying pan. Add two tablespoons of cooking fat. I like to use ghee to stay Whole30 compliant, plus ghee doesn't smoke and burn as easily as butter. However, butter is fine to use. Also, avocado oil or light tasting olive oil will do the trick.
Heat your pan on high heat while you crack about six eggs into a bowl. If you are slow at cracking eggs, wait to heat your fat until you have cracked all the eggs. It just speeds up the fixing time when you can heat your pan first. Anyway, once your eggs are cracked, take a wire whisk and scramble them in the bowl.
If you have preheated the pan, it should be ready by now to pour your eggs into it. However, if you haven't preheated your pan, go ahead and turn it on. You'll want to watch the fat and just as it starts to kind of move in the pan, you'll pour in your eggs. All of this heating info is the important part. Get it just right and the eggs will not stick. Heating too long will spoil your fat and burn it. If that happens, just pour out the fat and rise the pan. Dry completely and start over. Believe me, I have lots of practice starting over! No biggie, just put in some more fat and heat again. You'll get the hang of it.
Now pour in the eggs and set the bowl in the sink. The eggs will need to be lightly stirred with a spatula. I use a silicone one like this. I actually turn off the stove once I place the bowl in the sink and turn back to the pan. The pan stay plenty hot on my stove, but you may need to keep your stove on. You will want to stir in a figure eight. Do not beat the eggs up in the pan. Just stir them lightly and cook until still wet, but not runny. Promptly remove from heat and plate. The eggs will continue to cook just a bit so don't worry that they are a bit wet.