I used to be of the belief that you had to scramble your eggs slowly over low heat. Turns out it's not so true.
Again I turn to the other Fisher Bible, The New Best Recipe by Cook's Illustrated. According to them, it doesn't matter the heat, just your vigilence. Make sure your constantly moving the eggs in the pan, and take them out before you think they're done.
If you happen to read this blog, what are your experience with scrambled eggs?
P.S. They also like to use a little milk, just like I do.