Speaking of scrambled eggs, my dad showed me how to make omelets really fluffy. He separates the whites from the yolks, whips the whites vigorously and then introduces the yolks at the end just before pouring it all into the pan for cooking. It’s a significant difference over just cracking the eggs into a bowl and scrambling them.
Something about the proteins.
I switched from milk to water in the mixture to get them fluffier. Separating the eggs sounds like more work than I’m willing to do.