(Intentionally) Mixed Texture 'Scrambled Eggs'
That's the method of scrambeled eggs I learned when I was a kid. It's extremely simple and needs a certain sloppiness to get the - in this case desired - results. No beating the eggs in a bowl, no super-diligent stirring and no milk or cream added.

Tools:
A pan, a fork or small spatula. 

Ingredients:
Eggs, butter, salt, (pepper).

Method:
Heat some butter in the pan on medium heat - probably hotter, than you would for classic scrambeled eggs. Once pan is nice and hot, crack your eggs directly into the pan. Wait a moment until some of the whites have started to set - if you make four or more eggs, this will have happened already by the time you added the last one. Use your fork or spatula to loosen the bits of egg that have started to set at the edge and bottom of the pan and push them to the middle. Be gentle, do not actively "scramble" the eggs or stir too much. Continue, until the eggs are mostly done, then give them a last good stir and serve. 
You can also stop stirring a tad earlier, lower the heat and put a lid on the pan to finish cooking, which will give you a more omelette-like appearance as the loose lumps bind together.

That should result in streaks or strands of yolk and whites (like hard-boiled egg) in a pale yellow scrambeled base.

If you've been dilligently making smooth scrambeled eggs in the past, it may feel like "messing up", but it works.