Eggs, milk, dash of salt. Whisk it in a bowl, pour it into a saucepan and put the lid on. Gas burner at lowest setting. Leave the mixture to cook, no stirring or folding or any other tampering that could cause the mixture to lose air.
Depending on the volume of liquid and the diameter of the pan the time will vary. For an omlette you would use a large diameter pan and a shallow depth of liquid, but for scrambled eggs it is a small diameter pan and thus a greater depth of liquid. I use a 16 cm pan and the uncooked liquid is usually about 1/3 of the depth. As it heats/cooks the air causes the mixture to rise but it can't escape because the surface has already firmed because the lid is on the pan.

i use a microwavable jug Well i say i do... my 11yr old has been making the scrambled eggs and toast in my house for a while now

Sounds like an egg souffle... and how my microwave eggs go until I give them a final 'scramble'    I prefer to use a saucepan though.    I'm going to try your method - but do they not stick to the pan.   That's what I hate about scrambled eggs - cleaning the pot!

Microwave these days but I used to do them in the saucepan and have also tried them in the pan.

And now I want scrambled egg and toast.

I use a non-stick pot. the mixture forms a sort of skin, which is nice and tasty and just lifts away. My mum didn't have non-stick pots so she melted a knob of butter and lined the pot that way - with similar results. If you do get it stuck then leave the pot to soak for a while.

I use 2 tablespoons of milk per egg.

Scrambled eggs was the very first thing I learned to make in Domestic Science lessons at secondary school.

Mix egg(S) with a little milk, salt and pepper.

Melt a knob of butter in a small saucepan

Pour in egg mixture and stir continuously in a figure of eight until it starts to thicken.

Take off heat and continue to stir (it cooks a bit more with the retained heat).

Empty onto plate or toast and soak pan in cold water before washing.

I did it that way for years but have often resorted to microwave and funnily enough more recently using a small, non stick frying pan - cooks quicker and I do think tou can guage the consistency better - some people like it firmer.

I've tried many methods, microwave, saucepan, frying pan, whichever method they're all tasty with salt and black pepper and sometimes brown or tomato sauce after cooked and added on wholemeal toast

I am your scrambled Christmas Fairy!

Use a non stick pan and do NOT put it in water to soak whilst you're stuffing your face.

Let any remaining eggy bits dry out completely... and then take a plastic spoon or spatula and scrape the residue egg off.  It should come away easily.

Then you can wash the pan 

My scrambled eggs are cooked in a small frying pan.

Nob of butter, whisk the eggs and cook on a low heat, stir continuously.

No milk, and I add salt after cooking.

Always nice and light and creamy 

Nooooo! No salt to be added    salt is bad for you 

I lubs me salt; especially on my toast and dripping 

Now I know you're winding me up extracting the urine  

I lubbs ya tho 

Nope.  I have it every Crimbo with my dad.

And then we bore everyone into a coma as we reminisce about the bestest ever toast and dripping   

Just really........there's nothing to say here is there 

I thought this was going to be about that countdown show on 116, where it said Paul McCartney woke with the tune to Yestreday in his head one morning and sang to himself about scrambled eggs to keep it in his head.

Anyway, I cook my scrambled eggs by breaking the amount of eggs I want to use in to a jug, and leave them in tact. Warm up the pan with some fry light, then pour the eggs in, then add pepper to my taste. Once the whites start cooking, I then start to stir a little breaking up the yolks, never ever mixing them completely.

Night, night and merry Christmas to you all x

I love salt too much