Trying to perfect my choux. Does anyone know a post/video showcasing the effects of gradually increasing the amount of eggs/moisture?

I've been testing using different amounts of egg but I'm hoping to reduce the amount of work I have to do. Right now about 50% of my profiteroles have some cracking on top but they are otherwise nice, tall, and hollow. I have read conflicting statements where some chefs say that cracks are caused by too much eggs while others say the opposite. I have purposely tested using too much eggs and I still got cracks so I'm willing to take the side of the former, but I see lots of good chefs using choux more runny than I do.