Scrambled eggs seem so easy to make. Everyone loves it, so chances are, they’ve all attempted to make their own in the comfort of their homes. The thing is, not everyone gets it right. Eggs, though super simple, are quite tricky to handle and cook.
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Fluffy, tender 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 is the key to 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.
Maybe you’ve never heard of baking powder in eggs but it works the same way for 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 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.
You’ll have to be careful 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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This is how to add baking powder to scrambled eggs.
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.
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. Once 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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Eggs are super cheap and versatile. All it takes is some finesse and some know-how. Before you know it, you’ll be making scrambled eggs like a 5-star chef. Watch out, Gordon!
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