Scrambled eggs are really very benign, however some people struggle with making them, and especially with making them well. One of the first food items I learned how to cook correctly was the scrambled egg. It really is quite easy so long as you take note of a couple key steps.
The first is that you want to make sure you really beat the eggs. Crack the eggs into a bowl and add 1 teaspoon of milk for each egg added. I strongly recommend cracking no more than two eggs into the bowl at a time as it ensures that the eggs get really well combined when beaten. Beat the eggs briskly for 30 seconds to 1 minute. You will need to beat up to one minute if the eggs are older and the whites are firmer.
The second is that you want to make sure you are keeping the egg together in the pan. You want large curds to form and have just a few large pieces as the egg cooks. This keeps the egg light and fluffy.
Right before you are going to put the eggs in the pan mix in a sprinkling of kosher salt (no more than 1/8 teaspoon for two eggs).
Heat an 8 inch frying pan over medium heat. Melt 1 teaspoon of butter in the pan, making sure the butter coats the entire bottom of the pan and some of the sides. Add your eggs.