I once read an article by a chef who was tired of the regular ways of eating eggs and "invented" a new technique of first cracking the eggs into a bowl and whisking them before very very carefully and quickly dropping the whole mess into a vortex of boiling water.
The eggs cook in seconds and are retrieved with a strainer, and then served immediately with olive oil/salt/pepper. The texture is like scrambled egg but much lighter.
Two questions: does anyone else know of this article? I'd love to read it again but my Google powers fail me for such a generic recipe.
Second, has anyone else done this or seen it before? I quite like it an I'm surprised it's not better known.