If you do use a microwave, use a glass measuring jug or other container made of glass, to cook them in, if you use plastic you’ll have a problem getting the egg off the inside, it’s a b&gger for sticking.
I don’t think anybody has mentioned this here yet but…I do the usual things: Break up the eggs in a bowl, add salt and pepper and a little bit of caster sugar. Add a little milk and some fine grated parmesan. Then, say if it’s a mix of three or four eggs, I add about a teaspoon and half of plain flour. Whip it up and cook it gently only until it’s just done and then add a chunk of butter. That’s my contribution. Some may find it a bit rich. Suit yourself. Works for me 
Sounds like a redacted version of a creme anglaise rather than scrambled eggs. 
Maybe. I’m not very familiar with that dish. I thought it was custard?
I always have some ghee on hand (google “recipe ghee”) so that the butter does not burn. Ghee is merely heated butter until the solids sink to the bottom of the pot. Drain off the liquid , which is the ghee. Discard the solids, and refrigerate the ghee for when you need it.
It is very difficult to burn ghee (it acts like oil) and you may use it to fry or scramble eggs, vegetables, fish or whatever you like.
Scrambled eggs ? No I do not put any milk or cream in mine. The ghee gives eggs a very nice flavor. 
PS: you may also use the ghee when making a roux.
I use ghee a lot in cooking, Bakerman, it is very useful and gives a slightly different flavour to things.
Never heard of anyone putting sugar into scrambled egg before, Keezoy, but the Parmesan cheese sounds good - will try that.
Only a tiny bit ST. Say half a teaspoon or even just a pinch. Not meant to make it sweet as such. I find a pinch or two of sugar is a great flavour enhancer. Great for spag bol also.
Don’t scramble them…poach them then dip soldiers in the soft yolks…perfect.
Don’t your omelettes turn out the same as your scrambled Annie, apart from your omlettes being turned into half and/or filled with something.
Omah, l never put the scrambled egg on the toast as it goes all soggy. Doesn’t yours?
I just have them separately on the plate.
That’s what I do, and just to add - don’t forget the butter in the egg and stir occasionally to stop sticking. Be sure not to overcook as the eggs cook very quickly in a microwave. A couple of seconds extra and they are overdone.
Only partially soggy (with lovely butter) and in the middle … and the eggs stay warmer longer on the toast …
Additional (dry) toast can, of course, be utilised (on the side), if preferred, and the soggy toast later discarded … 
Don’t you warm your plate first to keep the eggs warm? I can’t bear hot food on cold plates!
Of course, doesn’t everyone … :?:
Me too Art…
No it seems many don’t warm the plate first. . Some restaurants don’t either.
That’s good! Barry. It’s not so nice when the toast goes soggy!
You’d think so but they turn out as perfect omelettes. My omelettes were always going wrong when I was adding milk or flour etc. So I found this method online as it seems many chefs don’t add anything, just whisk. I don’t add any seasoning until they are cooked. Here’s Jamie demonstrating :
You surprise me … 