Make fluffier omelets
These baking soda uses are about to make your life much easier. For restaurant-quality “puffiness,” add a scant one-quarter teaspoon of baking soda to every three eggs you beat. The omelet 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. If you like these baking soda uses, you’ll also want to check out 95 ways you can use vinegar around your house.
Afraid those dry beans have been on the shelf too long? Help soften them by adding a pinch of baking soda to the soaking water.