Sourdough crumb is different. The crust is different too. And the taste, OMG, the character is complex, full and bold, very different. But not acidic. It hasn't been fermented so its challenging intensity that stays in your mouth until you brush your teeth isn't present.
The egg is cooked with generous butter as a failed sauce. The longer you go with it the tighter the molecules squeeze out its water, speaking in terms of minutes if not seconds. The cheese sauce is hardly more hydrated. This is sauce on top of sauce. I could do just as well sprinkling the cheese over the egg or mixing it into it.
Chefs at restaurants that specialize in eggs will tell you not to whisk them. The whisk damages egg protein too much. Eggs beaten and stirred with rubber spatula are softer. Less abused.
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