Omelettes will be 'extra fluffy' and make 'tastier' breakfast adding 1 ingredient to eggs

Eggs are one of the most reliable everyday breakfast items, but they can get a little boring over time. This one unusual trick relies on a common cupboard ingredient to transform them.

You only need a touch of this overlooked white powder to achieve restaurant-quality fluffiness at home. The science behind it is fascinating.

From adding a touch of milk to using low heat or even mixing in cheese and cream, you'll likely have heard of all the methods that promise to elevate your everyday eggs, but it turns out that a touch of baking soda is just as effective.

You just need a pinch of this magic ingredient for your everyday eggs, and it's what happens after that that makes a big difference to your omelette.

Suzy Scherr, author of The Baking Soda Companion, says that, as it is such an uncomplicated product, as long as you are not consuming cups and cups of it, the overlooked kitchen powder can be "harmless and may even be helpful."

Once you've added your baking soda to your eggs, a chemical reaction occurs, producing tiny bubbles. So Yummy explains that these bubbles expand during cooking, making the omelette puff up.

On the FoodSchmooze podcast, Suzy notes that since baking soda is slightly alkaline on the pH scale and eggs are slightly acidic, the reaction is somewhat similar to the chemical reaction that occurs in science classes when vinegar and baking soda are mixed.

It's not quite a volcano this time, but just enough to give your eggs a surprising lightness.

According to Suzy, baking soda is "firm but effective", much like Mary Poppins. She shares other impressive recipes transformed by baking soda, including her "dreamy, crispy roasted potatoes" and even how to make your own dishwashing powder.