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This sounds like a twist on ice cream and omelets.
Straight ice cream is a rock when frozen (it's whipped with air to reduce density by 50%) . You'd bust every utensil trying to get it out of the container if air wasn't added.
An old trick for really light omelets is to whip the eggs in a malt mixer. The mixer incorporates tons of air to achieve the lightness. The technique works with blenders, too, but not as well.
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