I’m curious to find out what happens if you whip the egg whites and the yolk separately then whisk them back into each other then scramble them. Anyone willing to try this out? If you want, you can add the science behind it.
I've done this before. They remain the same, if anything, a bit more foamy since egg whites tend to foam up when mixed for a while, and there is no yolk to smooth it out. Hope you like this answer.
