I highly recommend sousvide (or rather, a temperature controlled water bath) for eggs. For whole eggs, you can get fine-grained control over the texture of both

I highly recommend sousvide (or rather, a temperature controlled water bath) for eggs. For whole eggs, you can get fine-grained control over the texture of both white and yolk (see https://www.chefsteps.com/activities/the-egg-calculator https://www.chefsteps.com/activities/the-egg-calculator), and for scrambled eggs you can control the tenderness very well. Mostly, I just skip the calculator and do in-shell eggs for 40 minutes at 62.5C or 63C. They are soft, have no salmonella concerns, and delicious served on toast or on veggies. The water bath is also a very convenient way to make pasteurized "raw" eggs at home, so you can make raw-egg recipes with very low risk.