Poached Scrambled eggs
I've got to try this one...
"This method requires a degree of blind faith. After all, pouring cold liquid into hot liquid promises to yield little more than murky yellow water. Following a lot of trial and error, I came to a few basic steps that lead to perfect eggs every time.

The most important factor is using only the thick whites and the yolk. At first I could get this technique to work only with very fresh farmer's-market eggs, whose viscous whites are high in protein (the main bonding agent). As eggs age, the thick part of the white erodes, and the thin, watery part increases, which is why fresh eggs (less than one week old) are best for eating, and older ones are better suited for meringues. This flummoxed me until a quick e-mail message to my friend Harold McGee, the food scientist and author of “On Food and Cooking,” solved the problem. He discovered that using supermarket eggs is just fine if you start by cracking each one into a slotted spoon (or sieve) and let the thin white drain away, then work with the remaining thick white and yolk.

Next, beat the eggs with a fork, but don't add salt. (The grains of salt will tear the structure of the eggs, causing them to disintegrate on contact with the water.) Let a covered pot filled with about four inches of water come to a low boil over moderate heat, then remove the cover, add a little salt and stir the water in a clockwise motion. After you've created a mini-whirlpool, gently pour the eggs into the moving liquid, which will allow them to set suspended in the water rather than sink to the bottom of the pot, where they would stick...
After saying a quick prayer and adding the eggs, cover the pot and count to 20. Almost instantly the eggs will change from translucent to opaque and float to the surface in gossamer ribbons. This all happens very quickly, and by the time you lift the lid, they should be completely cooked.

Tilt the pot over the strainer while holding back the eggs with a spoon, and pour off most of the water. A few bits may escape, but the strainer will catch them. When the rest of the water has drained, gently slide the eggs into the strainer and let them sit there for a minute while you get bowls or remove bread from the toaster. "