Omelet

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Make Omelets Fluffier
It turns out, the same powder that makes your cakes and breads rise can also help you make a lighter, fluffier omelet.

Try it: Add a little baking soda (about half a teaspoon for every three eggs) to your next omelet and lightly mix it in before cooking.

Why it works: Jeff Potter, author of Cooking for Geeks, says baking soda decomposes into carbon dioxide and water when heated, which introduces tons of little bubbles into the eggs making them puff up.