When I was preparing eggs at my uncle's house, since he was a techie, he insisted on blending the eggs in a miniature food processor as opposed to, say, beating them. Is there any advantage to this practice besides looking sophisticated?
Using a food-processor to beat scrambled eggs is going to over-beat them. Over-beaten eggs will turn rubbery.
To make the perfect French omelet, America's Test Kitchen counts (yes, at that even I rolled my eyes) precisely 80 turns of the whisk. The object being to thoroughly mix the eggs while allowing the curds to be creamy when formed. Over-mixing the eggs makes the curds dry and rubbery.
Tell your uncle that sophisticated cooks use a whisk or a fork. Once the eggs are in the pan, you can look really sophisticated by stirring with chopsticks.