There's something about eggs that I haven't understood yet - they are capable of masking a lot of flavour.
I normally have plain omelettes with ketchup, but the other day I bought some extra strong cheddar and put some in an omelette, but apart from the soft gooey centre, I could barely taste the cheese. I don't want to add more cheese, as it wouldn't be an omelette any more - just a mass of goo.
And I replicated Food For Thought's quiche 25 years ago when I ate there regularly, but had to do it a few times, as it always needed at least twice as much cheddar as their recipes said.
And once many years ago I over-salted some rice quite badly, so when it had cooked, I stirred in two raw eggs until the heat had cooked them through, and it was a miraculous transformation.
1975 Calatayud y Gisbert, Yamaha CG131S.