The French method, like listed above is fine, but I really do not like the creaminess of it, personally. I may be alone on this one, but I really like the slightly rubbery quality of overcooked eggs. I usually take a non-stick skillet, heat on medium heat for a few minutes, add eggs whole, salt & pepper, allow to solidify slightly, take a spatula and break the yolks, stir slightly every 10 seconds, just pushing the eggs around the pan, after about 30-50 seconds, they are evacuated and devoured. They are not rubbery per se, but they are not creamy like the French style scrambled eggs.

And for a fancier take, there's Jenny's scrambled eggs:
http://www.food52.com/blog/2743_eggs_adam_roberts

You can also watch a video of Merrill making scrambled eggs, if you want to work on your technique!

http://www.food52.com/blog/1987_how_to_make_perfect_scrambled_eggs

Here's a recipe for you: http://www.food52.com/recipes/6739_soft_scrambled_eggs