I know there have been a TON of threads about the "perfect" scrambled eggs, be they light and fluffy or creamy and delicious...However, I've only found a smattering of answers to my question, within those threads, so I figured I'd post it and see what happens.
My question is this...What affect does salt have on scrambled eggs? What difference does it make if you salt them when they're just cracked into the bowl, while they're on the stove, or once they're cooked and on the plate?
I haven't been able to find any definitive answers on the boards or by Googling, so...What do you think? Which do you do? Salt before, during, or after cooking?
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