Baking Powder Is the Secret to Perfect Scrambled Eggs

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.

iPhone

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s