It could be that I recently became a fan of eggs in general and developed a obsession with scrambled eggs, that I never learned the "proper" technique. My usual approach is to use a fork to mix the yolks and whites. This morning, the whisk caught the corner of my eye and since I was planning to run a load of dishes in the dishwasher anyway wasn't annoyed at the thought of an additional dirty utensil. I grabbed the whisk and mixed until there were bubbles on the surface (about 2 minutes). When the eggs were cooked, the finished product was so much more volume than usual that I thought I might need to pull out a larger plate. When plated, the eggs easily filled the plate, whereas my usual product fills about 2/3 of the plate surface. Is this likely due to whisking or some other random variable?