I prefer scrambled to any other method of cooking eggs. Here is the way I do it:

First, your eggs should be straight out of the fridge. Break them into a bowl and add salt/pepper and a splash of milk. Add a pat of butter to a frying pan, and set burner to medium heat. While the pan is warming, scramble eggs in the bowl--I prefer a fork to a whisk. Once the yolks are broken and the eggs are mixed a little, I mix them a little faster, and use a sort of lifting motion with the fork, which adds some air bubbles. This contributes to the fluffiness. Add them to the pan and let them cook for a bit. First, begin to use a rubber spatula to move the cooked bits from the outside in. Separate, lift and turn the eggs rather than stirring them around. Some people like them a little "wet", but I like mine cooked all the way. I take the pan off of the heat a little before they're done to avoid overcooking (just move it over to another eye and continue turning until desired doneness) . I like to add a little sharp cheddar on top and let it melt while the eggs are still in the pan.