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When I want a scrambled eggs shortcut that works every time and I still want to use a stove, I use Mandy Lee’s recipe (Kenji also riffed on this in a NYT Cooking recipe): adding cornstarch (or potato starch) slurry to eggs and scrambling them, helps you get a texture that looks like you stood there for 25 minutes doing it.. in 15 sec

This is also how Chinese style Whampoa eggs are made

https://ladyandpups.com/2015/02/03/magic-15-seconds-creamy-scrambled-eggs/