Is Baking Powder The Secret Ingredient To Fluffy Scrambled Eggs?
If you have read the books, you know that even James Bond likes scrambled eggs (via Food & Wine). And if you heard him order them for Sunday brunch, he might say something like, "Scrambled eggs. Fluffy, not flat." Because let's get real or a second. Scrambled eggs are only worthy of celebrity status when they are light and airy. Dense, chewy scrambled eggs are enough to ruin anyone's day, and should be avoided at all costs.
Still trying to master your recipe? In case you hadn't got the memo, do not add dairy. We know. It goes against everything you have ever learned. But trust us, your eggs will lose some of their eggy taste, and they are likely to end up wet, dull, and heavy (and gross). Instead, you can try whipping your eggs vigorously, to add air to the mixture, and mix in pulverized garlic for zing.
If you want to go the celebrity chef route, scramble your eggs in goat cheese butter, like Bobby Flay, or olive oil, like Gordon Ramsay, or crack your eggs straight into the pan, like Anthony Bourdain (via Men'sHealth). Or, ready for this? Consider adding baking powder in your eggs.
Does baking powder really make eggs fluffy?
According to The Daily Meal, adding a small amount of baking powder to beaten eggs will fluff up your scramble like summer clouds. Why? Baking powder releases carbon dioxide bubbles when it comes into contact with heated liquids. And it does not matter if those liquids are cake batters or whipped eggs. Reddit users swear that baking powder will not only make your egg fluffier but also enrich their color.
Wait. Don't call home about this recipe yet. Baking powder may make fluffy eggs worthy of your favorite diner. But other Reddit users have commented that scrambled eggs made with baking powder tend to deflate after sitting out on the table for a while. Furthermore, as Cooks Illustrated warns, baking powder has a very distinct taste. When you make cakes, pancakes, and other sweets with baking powder, their ingredients mask this taste (think dairy and citrus). Scrambled eggs, however, lack these ingredients. If you are not super careful, you may end up with scramble and a side of soapy, chemical bitterness.
Rules to follow when adding baking powder to your eggs
If you do choose to add baking powder to scrambled eggs, there are three, cardinal rules you should follow to get it just right.
First, never substitute your baking powder for baking soda. Baking soda is also sure to leave your mouth with a distinct, chemical aftertaste. Second, measure your baking powder precisely. If you add too little, the baking powder will not react. Add too much, and you will end up having made breakfast for the dog. The Daily Meal suggests that you add just 1/8 tablespoon of baking powder per two eggs scrambled. Faith Middleton Foodschmooze suggests 1/2 tablespoon per eight eggs. The jury is still out.
What's the third rule? Try scrambling your eggs in some extra butter, too! As Julia Child famously said, "With enough butter, anything's good" (via matchbook).
If baking powder's not the solution to fluffy eggs, what is?
If you would rather not take the risk involved in adding baking powder, there are other tricks to try. You can choose to salt your eggs before you scramble. This may help tenderize the curds. However, doing so may also make your eggs watery or tough. So, it's a tough call.
You can also try making your scrambled eggs in boiled water. According to HuffPost, the heat in the boiled water will create the air pockets you're looking for, without baking powder's funky aftertaste. For this hack to work, you will want to use the freshest eggs possible, and do not use salt.
Want to try something else totally out of the box? Food52 suggests that you mix in a hint of cornstarch, for a thick, fluffy scramble. You'll have to be the judge of this one, yourself. This hack seems to have polarized Food52's reviewers. Some who tried the recipe vow that it's so good, they'll never make another scrambled egg recipe again. Others? Let's just say their reviews are filled with descriptors like "slimy," "gag," and "egg flavored yogurt."
And if all else fails? Just go back to the basics. Giving the eggs a good scramble before they hit the pan, and being sure to give them constant attention, are simple techniques to produce a fluffy delight (via Today).