Everyone has their own personal trick to get smoother, fluffier scrambled eggs. Some people add milk, cream, or crème fraîche. Others cook them super low and slow, or have a special way to stir them. But what if the best trick to get fluffier scrambled eggs just involved more eggs?
Okay, more eggs in a specific form: mayonnaise. Mayonnaise addition is a pure texture move, and isn't there for the flavour. Use a spicy taste to neutralise the mayo taste. You'll never know the mayo is in there until you go and leave it out.
Since scrambled eggs are essentially an emulsion. Why not enhance their texture with another emulsion?