Scrambled Eggs - the Basics

Everyone knows how to scramble eggs, right?  Sure.  But it doesn't mean that you can't do it better.

America's Test Kitchen Blog has a decent start at instructions.

But they kind of cheat the info, trying to push you to their online cooking classes.  Which is fine.  However, here are my additions to their teaching

1)  Thou shalt use salt and pepper.  Or at least salt.  If you don't add a pinch of salt, they are not going to taste good.
2)  Thou shalt not use high heat.  Eggs will turn green after they hit 350 degrees - so never cook eggs on the stove or in the oven at that temp or higher.
3)  Thou shalt cook extra baked potatoes.   Left over baked potatoes are your friend.  You can fry them up with cooking spray in a teflon pan (no need for butter or oil), then you can cook them with the eggs in a frittata, on the side, or folded in at the end.
4)  Thou shalt eat eggs on your diet.  Eggs are great low fat protein, and their cholesterol risk is highly over rated.
5) Thou shalt not overcook eggs - you want them set, not hard.  Hard eggs are bad