I feel I have perfect microwaved scrambled eggs, so here you go:

- in a large shallow mug (wider than tall), grease the inside with butter (I use my fingers to spread around a small pat) or spray butter or oil or whatever
- crack two eggs in, add TWO Tbsp of milk or 1/2 & 1/2 (I use the latter only because I don't often have milk on hand but I always have 1/2 & 1/2 for coffee)...I've experimented a lot, and I think the extra liquid volume is the secret here, so be sure to use 2 Tbsp, not one
- add salt & pepper to taste and whisk the eggs with a fork until yolk is mixed in, then microwave for 50 seconds on high
- remove promptly, give it a little stir and add small handful of shredded cheese (I use Trader Joe's gruyere & swiss mix); stir to mix in the cheese
- microwave for 45 seconds on high
- remove promptly and stir to mix in the cheese more
- microwave for 40 seconds
- remove and eat!

This method has gotten me to a texture that's much better than most "scrambled eggs in a mug" recipes I've tried. If you fill the mug with water as soon as you're done eating and leave it to soak, the cleanup later is not bad even without a dishwasher.