Menu Enter a recipe name, ingredient, keyword...

Genius Uses for Baking Soda You Never Knew

By,
Gourmandize
Does Wonders For Eggs 6/12

© Gourmandize

Does Wonders For Eggs

Ever wonder how restaurants manage to get their eggs so fluffy? It could be great chef's technique—or it could be baking soda! By adding 1/4 tsp of baking soda for every three eggs, you'll end up with a nice pillowy texture in omelets, or you can do this for scrambled eggs and get those coveted puffy curds. Be careful not to add too much, however, as this could alter the taste of the eggs. And go easy on the salt.

Another great trick is to add baking soda to your cooking water when making hard-boiled eggs. This increases the pH levels and makes the egg shells practically slide off when opened. Count approximately 1/2 tsp for every quart of water. 


More steaming articles



Chef Tips and Tricks

VIDEO: Zebra Cake

Try this clever trick to make the perfect zebra cake!

Ingredients

  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder

Method

  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!