I tried this this morning with biscuits. It's based on an omelet-making technique I saw on TV not too long ago. It's basically a filling-less omelet for one. It reminds me of the scrambled eggs I always get at Cracker Barrel.
Beat egg(s) with water in a small bowl and put in the refrigerator.
Melt about a teaspoon of margarine or butter in a small pan over medium-high heat until VERY hot. (The cooking show I based this on said to let it heat until you are basically scared to let it get any hotter.).
Pour refrigerated egg(s) into hot pan, and begin stirring lightly with a spatula to stop eggs from burning. (A little brown is okay; just fold it into the inside of the egg.).
When eggs have reached your preferred consistency, fold and remove from pan to a plate.