For restaurant-quality “puffiness,” add a scant one-quarter teaspoon of baking soda to every three eggs you beat. The omelette will be light and fluffy. You can also use this trick to make big fluffy curds when scrambling eggs. Don’t add too much or your eggs will taste bland, and be careful not to oversalt since the soda adds a slightly salty taste.
17 of the most brilliant ways to fix things with baking soda
These baking soda uses are about to make your life much easier.
Make fluffier omelettes