Sure, if you whip the hell out of them the water would let them froth up more. Cuz the secret is the fluffiness from the air bubbles.

Also-- never salt raw eggs unless you like to eat rubber. Salt them after they have begun to set if salt is needed.

I also know how to freeze eggs, thought to be impossible or inadvisable. You add either a pinch of salt or a BIG pinch of sugar to a quart jar of broken and stirred eggs, and then they can be used for cooking or baking, although the texture is a bit weird. A bit jellified, although the sugar (or salt) prevents them from being too gross. (You just run them through a strainer to restore runniness.) Flavor is fine. A dozen eggs makes a quart usually.

Straining the beaten eggs for making a custard is a good idea too, especially for farm-fresh eggs, to get rid of those little fibrous cordlike structures.

Class, do you know what those fibers are FOR?

~S~