Keep your eggs fluffy

 Why Chefs put vinegar in scrambled eggs. A few drops — approximately 1 teaspoon for every two to four eggs — of apple cider vinegar or a mild wine vinegar helps loosen the proteins as you whisk, making the cooked eggs fluffier and softer on your palate. (If you hate rubbery scrambled eggs, this is the tip you’ve been waiting for.) Vinegar gives the finished eggs a creamy texture, but without the added calories and saturated fat that come from cream. Any acidic ingredient will do the trick, including lemon or lime juice, or a smidge of buttermilk or plain yogurt.