It’s like a bowl of soft boiled eggs. The secret is a low long cook with constant stirring. Yup, it’s an ATK variant.

8 eggs, beaten
1/4t salt
water
herbs like tarragon, parsley, basil

In a 10″ nonstick skillet, put 2T water and put over low heat. Combine eggs and salt. Once the water begins to steam/simmer, add eggs and stir constantly. Repeatedly set a 4 minute timer while stirring. While stirring, smash any large egg curds that form. At the end of 8 minutes, if the eggs haven’t started forming, increase the heat a little. The eggs should reach 160 F and the scramble will appear wet and if pushed into one half of the pan, will generally stay there but kind of ooze back slowly. Stir in another 2T of water along with 1T of chopped herbs and serve with buttered toast.