I can’t remember where I first learned this, but it’s called a Thai Omelete and I’ve been making eggs like this for years now:
Take 2 eggs and crack them into a glass. Add a teaspoon of fish sauce, a teaspoon of lime juice, a tablespoon of corn starch, and a little squirt of water.
Scramble it up with a fork until it’s nice and uniform with no lumps from the corn starch.
Put 1 cup of oil in a wok or other large pan. Get it nice and hot to where a drop of water spits at you. Shimmering, not smoking.
Hold the glass about a foot over the pan and pour the egg in. It will flower out into this giant, fluffy, egg concoction that could easily fill a dinner plate.
It cooks FAST, FAST, FAST, so be ready to flip it after a minute or so so it doesn’t burn.
You’ll end up with something like this:
It’s often there to add savory taste, not to taste fishy. One teaspoon to two eggs will make the slurry smell and might have an actually fishy aftertaste after cooking - I like that, but in combination with stronger flavors like spring onion and chili.
You can easily do something like 1tsp : 4, or be even more careful. At that point it’s just seasoning with bonus umami. Maybe add some extra salt if you’re cutting it heavily.
Mushroom soy is a distant second.