OK, I love scrambled eggs but I wanted a variant which isn't completely dry so here is what I did: I got some instant (add hot water) type gravy packets which were of Chinese cuisine. I added hot water and stirred like crazy till it tasted, looked and had a good consistency like gravy. I made my scrambled eggs this way and simply added them. As a consequence, the scrambled eggs got all soggy and tasted really weird. The ratio of addition was just enough to drown the scrambled eggs. Sorry but I can't provide metric proportions
Note: I am on a student budget, please suggest improvements which won't burn holes in my pockets.