Get some foot powder and spray the face to help determine your point of contact. Maybe that will help.
I've broken two driver shafts in rapid progression, but they were prototypes and broken in the same place - It turns out they had a bad lot. These days, most shafts are well designed and made, and I could not break a well designed ladies shaft. But I'm slow tempo and smooth.
Maybe you should check contact and get fit for a shaft.
As a Texan with college roommates from S Texas, I also learned to stir in chorizo and/or fried diced potatoes for ranch eggs, and for my son, I stir in fresh bacon that I've torn into bits, and then insert into a corn or flower tortilla, and top with pico de gallo. Light shredded cheddar (or other cheese) is optional.
That is how I make scrambled eggs. I start with a cold saucepan, eggs and butter in the pan, turn it up to medium-high heat and regulate the cooking by taking the pan off and on the heat. I don't use anything like creme-fraiche or cream to finish. I like the eggs with a fresh ground pepper and salt. I do sometimes like a good hot sauce as well.
I would agree with klineka that the bounce makes a big difference. If there is a cushion of grass under your ball in the rough, holding it off the ground, you will need a higher bounce than from a tight fairway lie. Using the same club for both could be difficult. I carry a 60 degree lob wedge with a bounce of 4 and a 56 degree wedge with 11. if I have to hit a high ball over a bunker to reach the green, I choose the club whose bounce is most appropriate for the lie.
If I am 40 yards off the green and there is nothing in the way, I will typically play a chip and run with a 7 or 8 iron, concentrating on where I want the ball to land (as stressed in many of the replies) and the contours of the green. However, I have a similar preference to yours: for any iron shot, I often find it easier to hit off the first cut than the fairway itself.