Scrambled Eggs
 

Not sure where I read it, but when I whip up 3 eggs for scrambling, now I add 1/8 tsp baking powder. Salt & pepper and nothing else. I like the light & fluffy texture it makes. When DH makes them, he “works” the eggs too much as they cook then they get like crumbs but that’s not appealing to me.

Wow, I've never heard of this... will have to try it sometime

I have never heard of this either??? Not to sure if I want to tamper with my scrambled eggs at this time in my life :).

Interesting. i have added a touch of milk and gotten fluffy eggs. may try that next time.

I have not heard of adding baking powder to the eggs prior to scrambling either. I like mine buttery, so I melt some butter in the pan, add the eggs with salt and pepper and gently (low to medium heat) cook them, stirring from time to time until just cooked. Remove from heat, they will continue to cook from the residual heat in the pan. Introduce the eggs to the buttered toast! Delicious.

This may be an urban legend so I'm gonna continue it by passing it along. It seems some restaurants add a bit of pancake mix to scrambles to make them fluffy. Is it true I don't know but there may be some logic to it when you consider that the mix has baking powder in it and would also make it look like there are more eggs than there actually are. True or not

I usually add a dab of milk, do not cook too long. I like my eggs tender, not fluffy or tough. I think the length of time cooking matters the most. There is a delicate point from not cooked enough and too cooked.

My stepson makes the best scrambled eggs, Don't know how he does it. My stepdaughter married an English guy, over there they make them in the top of a double boiler and stir constantly, comes out like a custard - I don't like it that way. I like big "curds".