The key to cooking eggs (scrambled eggs, at least) is to stop cooking them well before they're actually cooked. There's a very small window between 'starting to solidify' and 'done', and an equally small one between 'done' and 'dried out and crappy'. Turn off the burner when the eggs are possibly looking like they might begin to be thinking about being done, and the residual heat of the pan will finish the job. And remember, practice makes perfect!
...but I kinda like my pancakes... Thanks for the tip though. I know how to make a good party of broken scrabled eggs, but otherwise I make "pancakes" (not sure if it's called "broken scrambled eggs", but I'm sure you kinda know what I mean )