Baking Powder Is the Secret to Perfect Scrambled Eggs
— Read on www.google.com/amp/s/www.thedailymeal.com/cook/scrambled-eggs-light-fluffy?amp
Adding a tiny bit of baking powder to anything expands it and makes it fluffy. It’s like instant silicone, but for food, so for instance, adding a 1/2 tsp to a regular batch of chocolate chip cookie dough batter makes your conventional flat cookies, puffy, soft and cakey. If you add baking soda to batter or a battered cream, it expands all the air and oxides in the chemistry of the impasto and so the fluffy, cakie-ness.