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.

Explanation:

c, d, e, f, g, a, b, and c.

sometimes western music will also use solfege. the names of these are do ra me fa sol la si (or ti) and do.

to indicate a note a half step higher or lower then the original note, you would say c # (for a half a step above c) or bb (for half a step below b)