Pouring liquid into scrambled eggs is a common practise. I was taught this, but I'm lactose intolerant and stopped drinking milk long ago
Adding milk makes eggs creamier, softer, and heavier, with a richer flavour. This isn't a fluffy egg.
But it's a fine line. Too much water dilutes the “eggy” flavour, leaving a fluffy but bland meal. Ample watering is required
To make a light and delicious scrambled egg, use one teaspoon water per large egg.
Take the time to properly whisk your eggs before you begin cooking them.