IME the issues with restaurant scrambled eggs have to do with them commonly cooking them over a griddle. This isn't IMHO a good idea. The griddle is too hot and furthermore has open sides. In addition they're "stirring" with a metal spatula, not with a spoon. The overall result is what I call "chopped omelette".
My way to do scrambled eggs is in a pot with high sides (which traps moisture) over medium-low heat and stirring with a spoon. You want to stir relatively frequently although not like a madman. So slower pace than for instance for custard.
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I've also found that a regular (not non-stick) pot also works slightly better because butter or other fat tends to pool in a non-stick pot and inhibit good even cooking across the bottom. Furthermore it's difficult to get a good scraping action with a spoon without risking the finish on the pot no matter what, so non-stick is usually out for this application. Nonstick is better for omelettes - which again to some degree means that even in the home a lot of people are basically recreating chopped omelette when they try to make scrambled eggs.
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