There’s a lot of debate about when it’s best to add salt to your scrambled eggs. If you’re aiming for tender, melt-in-your-mouth eggs, it’s best to do it before cooking.
Photo by Bill Holsinger-Robinson.
Chef Gordon Ramsay may not agree, but Kenji López-Alt of Serious Eats suggests that you add the salt to your eggs way before they hit the pan:
Despite folk wisdom, salting your scrambled eggs before cooking them will result in more tender eggs, as salt dissolves proteins and allows them to create a moisture-binding network. Beat your eggs with salt 15 minutes before cooking for the best results.
López-Alt has literally used thousands of eggs in his cooking experiments, so it’s certainly safe to say that he knows what he’s talking about. The next time you whip up some breakfast, give this method a try. Or, if you’re looking for scrambled eggs with more a custard-like texture, try a little milk and cornstarch.
The 10 Egg Commandments, With the Food Lab’s Kenji López-Alt [First We Feast]
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