This.
FWVLIW, I do really like white pepper, just marginally prefer black with muh eggies.
Upgrade suggestion:
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I like the fact that they pitch it as RAW + VEGAN on the bottle and one of the serving suggestions on their website is GRILLED MEAT
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I personally prefer the texture (not allowed to say mouthfeel) if they aren’t beaten first.
Done well, that is the best breakfast. 
Possibly the best meal
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It can be incredibly good!
I had it in some backstreet cafe in Santa Fe once, touted as the cure for the weapons-grade hangovers we all had (all those Margaritas the night before). I’m not sure if it worked or if it just took our minds off the pain. It was really good though.
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I’ve not been to Santa Fe. I think the best I’ve had was in Texas, but also in a place in Cancun called Biscuits Obregon. Years ago now! 
It’s lovely (or at least it was - I’m talking more than 30 years ago). It’s got all of the great things that Albuquerque hasn’t and, as far as I could tell, very little of the shit. You have to be OK with it being at 7000ft, that’s all.
Santa Fe is lovely! (Never managed the huevos rancheros, though 
)
I’m reminded of the chip thread where everything slid downhill to Belgium - What country does the best scrambled?
Light, late lunch of scrambled eggs plus beans/chopped toms and poverty-sausages (flab/arteries/portion cuntrol reasons 
).
How I microwave 'em:
- Assemble the needful.
- Break the eggs out, one-by-one using the ramekin and then transferring to the mixing bowl - this means if I’ve missed a rotter the whole batch isn’t ruined, and I can remove any stray shell frags.
- Add lots of black pepper and a dash of milk (allows slightly longer cooking time to de-snot the mix - soft’n’unctuous is good: snot isn’t), and knock gently together.
I like a uniform mix, but beating too hard or too much destroys the structure of the egg proteins and means they set poorly and worse texture.
Black pepper goes in now so the flavour gets a chance to really permeate the eggs. - Add a knob of butter - the reason I don’t use a frying pan is a) the cleaning-up/microplastics from non-stick, and b) I just want to taste eggs, pepper and butter - I don’t want any fried/caramelised flavours creeping in.
- Microwave in ever-decreasing increments. How long those increments are depends on how many eggs, how fresh, how powerful the microwave ,and how cooked you like your eggs.
I cooked four eggs: 45 sec / 30 sec / 20 sec / 15 sec / 10 sec - between each I use the spoon to stir and chop the portions of egg that cook with each blast: you need to chop & mix to distribute the heat evenly into the mix and get the right texture. - Lots more black pepper on the egg serving, Worcestershire sauce for the toms/beans, English mustard for the sausages.
- Nom.
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Float test is a thing.
Even freshly-laid eggs can have an air-space, so no it isn’t unless you want to discard entire batches of perfectly-good eggs… 
Enough.
Crack eggs into bowl.
Skwoosh around a bit with a fork.
Into pan with butter.
Skwoosh a bit more until set.
Season.
Everyone else can fuck the fucking fuck off, you fafftards,
Jesus.
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Fuck, I’m in a bad mood today.
I just made up ‘fafftards’.
Day not completely wasted then.
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I rarely make scrambled eggs without extra ingredients. For example:
Butter in a pan over low heat with plenty of strong cheddar and a dollop of seeded mustard. The butter will melt, mustard will liquefy into it and cheese gets soft but still retains some form. Eggs whisked in a bowl with milk, salt, pepper to the point that the mix is a fairly homogenous mix but with clumps of yolk still visible. Turn heat up a little, add egg mix to pan and agitate as required to achieve desired consistency. Serve on toasted and buttered german rye bread with sauteed mushrooms, bacon, sausages, whatever your arteries can stand. DGAF if it’s not boggo classic or haute truffley, it tastes damn fine.
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