Serious Eats / Vicky Wasik The secret to restaurant-quality scrambled eggs isn’t a secret at all—it’s a handful of small technique tweaks, like proper whisking and pulling them off the stove at the right time, that make a big difference. I always like my scrambled eggs the same way: creamy and pillowy, with small, delicate curds. Though these sorts of eggs are easy to get at a good restaurant, where professional chefs quickly and flawlessly whip up plates of tender eggs, I used to struggle to nail this texture at home. My eggs were somehow almost always overcooked, especially during rushed mornings, resulting in tough, rubbery lumps—far from the custardy eggs I yearned for.    I'm not alone. While attempting to make the fluffiest scrambled eggs, one Reddit user lamented : "I’ve tried cooking on low heat, stirring constantly, adding butter, milk, cream, even cheese.…