Everyone knows that no two people like their eggs done the same way. Luckily, I'm married to someone who DOES like scrambled eggs the way I do. Whew! This may not be to your taste... yet... but just try them once and see what you think.
You'll need a good small nonstick skillet... 1 tablespoon of unsalted butter, 6 eggs (for 2 people) beaten but not whipped too much, salt and pepper, and 2-3 tablespoons of cream. Heat the butter on low... really low... until it melts, add the egg mixture and stir stir stir... like it's risotto. I prefer one of those silicone spoonulas (ok... I hate the name) scraping the bottom and sides. Cook for at least 10 minutes... that's how low the flame needs to be. Sometime during the 10, take the pan completely off the heat for at least a minute. I have no idea why this works... but it does. The point is low and slow... high heat toughens the proteins in the eggs. Take them off the heat while they're still a little wet and soft. These are not fluffy... they're like custard. This is the moment to stir in chives, or tarragon, and/or some microplaned Cheddar if you so desire.
I even do something the food police will arrest me for... I save a bit of the raw beaten eggs and toss it in at the last second to stop the cooking and make it even MORE custard-y... shh... don't tell...
If you look closely... you'll notice I got a little fancy with these... chive blossoms scattered over the top... la di da!