Yep, you can say goodbye to flat, sad omelets and hello to light, pillowy perfection simply by adding a pinch of baking soda into the mix. Norah Clark, an expert in food nutritional science and the Pastry Chef at YummyTasteFood, explains:
“Baking soda, or sodium bicarbonate, is an alkaline substance that generates carbon dioxide gas when combined with acidic components. In the case of omelets, baking soda reacts with the natural acids found in eggs, forming tiny carbon dioxide bubbles. As the egg mixture cooks, these bubbles become trapped within, resulting in an airier, more delicate texture.”
That said, Clark notes that it takes a combination of baking soda and practice to see results when it comes to perfecting this deceptively simple breakfast dish. Still, the following chef-approved recipe is a good place to start.
Step 1: Crack 2 to 3 large eggs into a mixing bowl.
Step 2: Season with a pinch of salt and a sprinkle of pepper.
Step 3: Add 1/8 teaspoon of baking soda for every 2 to
3 eggs you use. Avoid adding too much, as it can cause an unpleasant taste.
Step 4: Whisk the egg mixture thoroughly until well combined and slightly frothy.
Step 5: Warm a non-stick skillet over medium-low heat and add a small quantity of butter or oil.
Step 6: Pour the whisked egg mixture into the heated skillet and let it cook without disturbance for a short while, allowing the base to solidify.
Step 7: Gently lift the omelet's edges with a spatula, tilting the skillet to let the uncooked egg flow beneath.
Step 8: Once the omelet is almost set but remains slightly wet on top, place your preferred fillings (such as cheese, sautéed veggies, or cooked meats) on one half of the omelet.
Step 9: Delicately fold the omelet over the fillings, and cook for 1-2 minutes to heat the fillings and thoroughly cook the eggs.
Step 10: Transfer the fluffy omelet to a plate—placing a large plate over the frying pan and inverting the pan is our favorite trick for avoiding mishaps—and savor your creation!