On Tue, 15 Sep 2020 14:44:16 +1000, Jeßus wrote:

You probably missed my epic treatise a few years back
on adding baking soda to scrambled eggs to make them
'fluff' up.

In summary, one needs a zen-like approach regarding
fixed comtemplation on egg size, freshness, storage temp
and also at temperature at BS addition.
(& whether it was in a door or not.)

Then just use a spoon and guess. The next one will be better.