re: Making the good/fluffy scrambled eggs...

Add just a tablespoon or so of water, whisk very well. No need messing up a blender although that works. Just another thing to clean.

Non stick skillet with a tablespoon of butter on low heat. Add eggs and slow cook them by folding. Remove from heat and serve before they dry out. They should still have just a bit of moisture in them. I believe the key is the low heat and longer cooking time.

And I scramble two dozen a week for 35 years.