Crack eggs into a large bowl; stir with a whisk. Avoid using a whipping motion, which would create an airy foam that would become dry and crusty around the pan edge when cooked.
Pour eggs into a cold or slightly warm nonstick pan coated with oil. Starting cold prevents eggs from cooking too quickly. Stir almost constantly over medium-low heat for small, creamy curds.
Remove pan from the heat while eggs are slightly runny–they will continue to cook from residual heat and transform on the plate into perfect soft-scrambled eggs.