And other pointless kitchen exercises

• Break one or two eggs into a bowl, beat and salt/pepper
• Get a saucer or other small plate, put some oil on it and spread with a spoon or brush
• Pour egg plate, microwave on high, watch closely
• When a small ring of cooked egg forms around the outside, stop cooking and use a fork to break up the ring and pull the pieces into the center, then resume cooking
• Continue breaking and mixing as more egg is cooked
• When there is a very small amount of liquid egg left, remove it from microwave. If you time it right, residual heat should finish the cooking without drying out the egg.

Try it! Reasonably tasty scrambled egg and no pans to wash.