How do restaurants make scrambled eggs taste better than homemade?

 They don’t.

You can easily make scrambled eggs the way a restaurant does.

Here are the six common sins of scrambled eggs and how to avoid them:

1. No milk. Use a splash of water instead.
2. Don’t whip, fork. You’re breaking the yolks and mixing them in with the whites, not trying to kill them.
3. Easy on the heat. Medium-low heat (3–4 on an electric, 3 on a gas stove).
4. No oil. If you’ve just made bacon, put some bacon grease in the pan. If not, use a pat of butter. Note: If you use bacon grease, use less salt.
5. Pay attention. Stir constantly and gently with a soft, flexible silicone spatula, constantly scraping the bottom of the pan to keep them from sticking while the eggs curdle. Toss in a pinch of salt to taste just before the end.
6. Watch the late exit. Take them off the heat before you think they’re done. They should be shiny, and still look a little wet. Don’t worry, they will continue to cook on the plate.

Side note: a warm plate is a good idea for eggs of any kind, they lose heat quickly.