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Scrambled Eggs and Salt?

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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  1. I add salt just before serving; and I use coarse salt. I do that because I want to enjoy (and share with my guests) the pleasure of that burst of salt flavor that results from biting into the salt crystals rather than having the salt absorbed into solution within the finished eggs.
    Although it's not a strong influence on why I cook scrambled eggs the way I do, I also believe (but have no scientific evidence to support my belief) that adding salt too early tends to make it more difficult to control the texture of the eggs - because salt absorbs moisture at the same time it's evaporating from the cooking eggs.

    1 Reply
    1. re: todao

      Thank you :) Very informative answer, todao! Much appreciated!

    2. I salt after because I've been told, with no evidence to back it up, that salt makes scrambled eggs tough.

      1. On Good Eats a while back, it was mentioned that adding salt before cooking results in either tougher or dryer eggs, I don't recall exactly.

        3 Replies
        1. re: Demented

          I've heard this but haven't found it true. I've done them both ways and will continue to add salt to the eggs before cooking since I can't tell any difference in texture but like the taste of the presalted better

          1. re: scubadoo97

            This is pretty much where I'm at right now too. I salt them before or during cooking because that's what I've always done, but I might be swayed if I find some evidence of a real difference ;)

            1. re: cowgirlthunder

              After having read the scrambled eggs threads, I changed how I make my eggs and I'm MUCH happier. I was looking for the perfect wet, creamy scrambled eggs technique and found it on CH. Several folks had mentioned not to salt them before cooking. I've tried it both ways and I've found no discernable difference. Being the salt addict that I am, I now salt before and after with kosher salt.

        2. Sex without sin is like an egg without salt.

          2 Replies
          1. re: chefkef

            lol! Funny, but irrelevent, being that I'm asking about eggs *with* salt, not eggs without salt.

            1. re: cowgirlthunder

              Sorry to get off topic : ). Just reminding everyone how important salt is with eggs. I salt the eggs while I whisk them it helps to evenly disperse the salt so you don't get one really salty bite. Also I feel the abrasive characteristic of salt help with the mixing process.

          2. I salt when mixing the eggs with some milk. Stir constantly over low heat and they get creamy.