Scrambled eggs are often touted as one of the most simple meals to make, and they are…if you know what you’re doing.
All scrambled eggs aren’t created equal.
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Fluffy, soft scrambled eggs.
Beat them in a bowl, add butter or dairy and some salt, toss them in a heated pan with oil and cook them away.
Beating techniques and stove settings aside, most people either overcook them or just totally mess it up.
But there is a way. A hack so simple even a kid could get away with it. Except kids shouldn’t be left alone in the kitchen but you get the idea.
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Baking powder makes the best scrambled eggs.
Baking powder is a dry chemical leavening agent. What it usually contains are baking soda, cream of tartar (dry acid), and sometimes cornstarch.
Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction.
That causes bubbles in the mixture to expand, leavening the mixture.
It works the same as with pancakes.
Add liquid to activate baking powder. Eggs count so don’t be weirded out and don’t think it’s disgusting or anything since it works in the exact same way as it would in pancake batter.
Baking powder takes it to the next level.
Baking powder will transform those mediocre scrambled eggs into the fluffiest, most tender scrambled eggs you’ve ever seen.
It’s going to look so mouth-watering, you’ll end up taking photos for social media.
Take caution, though.
It’s not like you can just throw baking powder into the beaten eggs.
You can’t just scoop some out and toss it in there before whisking the mixture.
There’s a proper way to do it, and who knows, you may impress your more seasoned kitchen friends.
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Here’s how to do it right:
It is pretty straightforward but what you are aiming for is quality over quantity. Too much baking powder can lead to a chemical aftertaste.
You’ll end up tossing the eggs in the trash.
Conservative is the way to go here. One-eighth of a teaspoon is all you need to add for two large eggs. Nothing more, nothing less.
It’s like a dash of magic. This is how you elevate your scrambled eggs.
How you cook them affects quality.
What most people don’t know is that overcooking scrambled eggs can cause protein in the eggs to form a tight bond, leading to the loss of several nutrients like water-soluble vitamin B-12.
Adding baking powder to eggs seems unorthodox but it really works. O
nce you’re feeling confident with the eggs, go ahead and add other ingredients that you think go well with the eggs.
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Get a visual of the process in the video below!
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