Scrambling eggs...the basic starting point for me is to melt a knob of butter in a small frying pan on a low/moderate heat, beat eggs with salt and pepper, pour them into the pan and sweep a fork or spatula through them repeatedly until they're set but a bit wobbly - obviously cooked, but as though very thinly coated in a light sauce.
But...
Cooking them in a pan that's recently been used for bacon is rather fine too. Finely chopped chorizo instead of the butter, and finely chopped green chillies instead of the pepper, is also a marvellous alternative. Or just the chorizo, or just the chillies. Oh, green chillies and eggs, how they delight me...
Or using a tin of kippers instead of the knob of butter, and bashing them about until fragmented, then adding the seasoned beaten eggs. Usually consumed directly from the pan with a fork, accompanied by swearing, derision and eye rolling from whomsoever may have noticed what I'm doing.