Well, I do my scrambled eggs the way my dad was taught in the Navy. I put some butter in a well-seasoned CI skillet. Heat that over medium. When the butter is melted, I break the eggs into the pan, shake it a bit. Then, with a fork, stir to scramble them, but no extra liquid is added. You can add grated cheese, herbs, etc. If you want to scramble the eggs before putting them in the pan, then the appropriate measure is the smallest 1/2 egg shell to measure the liquid. But I like to scramble my eggs direct in the pan with no additional liquid (and, eggs that are FRESH are the best <g>).
Welcome to DC! Hope you stick around, there are a lot of great folks here who love to cook and talk about food.