Wait, what? Yes, you read the title correctly. Although scrambling and poaching are two different egg-cooking techniques, you can make perfect scrambled eggs by poaching them.
It sounds crazy, but the technique comes from Michelin-starred chef Daniel Patterson of Coi in San Francisco. First check eggs for freshness -- if the whites aren't thick use a slotted spoon to get the thin whites out. Then beat the eggs for 30 seconds in a bowl. Finally, here's the weird part: Bring a saucepan of water to a boil, make a whirlpool in the boiling water with your fork, and pour the eggs in. Cover and wait 20 seconds, then remove from heat.
The eggs will form a layer (or, as Patterson says, a "raft") floating at the top of the pot. After draining the water, you can slide that fluffy egg layer into a strainer.
This method offers a few benefits over other ways of scrambling eggs (which is already a topic of controversy). First, it's mostly hands off, unlike Gordon Ramsay's method. The intense heat does almost all the work. Additionally, there's very little cleanup involved -- just rinse the pan.
Granted, this does take more time than doing it in a skillet, since you have to wait for the water to boil. But if you don't want to use a nonstick pan or sometimes have trouble making perfectly fluffy (not at all rubbery) scrambled eggs, this is a new "egg hack" to try.