I realize it sounds completely off to want to replicate institutional eggs at home. But the VA hospital cafeteria across from where I work makes these amazing scrambled eggs, not spongy or sulfury or dry, just all delicate layers folded together. Yes, they're horribly greasy. But I love them. The woman serving them answered my cooking questions with "I don't know, in a pan?", so I've given up trying to learn the secret recipe. Any ideas on how to get this at home? Maybe I should be using some weird bulk liquid eggs, vegetable oil and a huge griddle to get the texture right?