Gravy with Scrambled Eggs :: What went wrong? 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.
Instant gravy packets are not known for their subtle flavor. They contain boullion, tons of salt, and some modified starch. If you don't like the flavor of a lot of that gravy then don't use it.

The scrambled egg recipe that you linked to is of a particular variety. They are just barely set. This gives them a very delicate flavor and even more delicate texture. They are also as moist as scrambled eggs can be.

Such a preparation of eggs would not be well served by a gravy.

My suggestions are these:
1- Use a different recipe for your eggs that will cook them much more. If you insist on a gravy then your eggs will need to have the structure enough to support it.  

2- Make your own gravy and don't ever use those packets again- even if you are starving to death I think they would only hasten your demise. Instead find a recipe for a quick white sauce- (just fat, flour, and milk). If you would like you can add a little shredded cheese for flavor. I think you will find this will be more satisfying and possibly even less expensive than your gravy-packet-crimes-against-humanity.