That reminds me of the way Gordon Ramsey said to cook scrambled eggs, at least for the result. Beat it in a bowl with some milk, then cook it with low heat using a spatula (the scrape luquid from the sides perfectly kind, not the pick up flat thing kind) to mix it constantly. Then, when you think it’s almost done, it’s done.

Eggs end up moist and undercooked looking. It’s OK, I wouldn’t call it better than the usual scrambled eggs but just different.

Not sure if briefly cooked on very hot pan would give the same result though.