You can get that effect with scrambled eggs using the stovetop method, too; also generally takes about half an hour. The sous vide definitely sounds much more convenient, but the nice thing with stovetop is that you can also do omelet that way.

Separate eggs. Beat yolks until lemon yellow and foamy. Beat whites to soft peak. Fold eggs back together. Heat in several tablespoons of melted butter in a pan just warm enough to melt the butter, over the lowest heat you have the patience to stand there staring at. Gently scramble, or else wait for it to set as an omelet, fill, etc.

The eggs will be fluffy enough to try to levitate off the plate.