What’s the Best Way to Salt Scrambled Eggs? (2024)

FAQs

What’s the Best Way to Salt Scrambled Eggs? ›

Add a pinch of salt when you whisk the eggs together for a soft, evenly seasoned scramble.

For super soft but not-watery eggs, López-Alt recommends salting quite early (as in, 15 minutes before you start to cook!) so that the crystals can dissolve in the mixture for the greatest effect and most even distribution.

Instead of immediately seasoning your eggs with salt and pepper while they are still raw, wait to sprinkle on seasonings until the end of the cooking process. Seasoning eggs before cooking gives the salt too much time to break the eggs down and turn them into a watery mess.

Season at the end - don't season your egg too early. Salt can break down the egg making it watery, so wait until they are done before adding your seasoning.

I use about ⅛ teaspoon (0.5 grams) of salt per large egg. I prefer it on the saltier side. However, you can reduce it down to 1/16 teaspoon per egg, which is about a pinch.

Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs. Use medium to low heat and melt a tablespoon or two in the bottom of your pan until it is golden (but not brown). Then add your whisked eggs, and cook without stirring until the mixture begins to set on the bottom.

Some Southerners swear by adding a little milk, cheese, or even sour cream to their scrambled eggs to give the dish a delicious finish, but there is one secret ingredient that is sure to result in the fluffiest scrambled eggs you've ever tasted or served. It's water. That's right.

To make the best-ever eggs that the "Jolene" songstress makes for her and her husband, Carl Thomas Dean, follow her exact words: "When you crack your eggs in the bowl, say if you're going to scramble them, use ice water. Put a few drops of ice water as you're cooking them and that makes them fluffier — it really does!"

The takeaway. For the moistest, most tender scrambled eggs and omelets, I recommend salting and beating your eggs before cooking them. If you want your eggs even more tender and moist, let the salted, beaten eggs rest until they've noticeably darkened in color, about 15 minutes, before cooking them.

What is the best way to season scrambled eggs? ›

5When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).

Salt and Pepper

Pepper and salt are the perfect egg seasoning duo. Pepper is available in different variants. For instance, black pepper gives a slightly hot taste, while black pepper is more aromatic and has less heat. Crushed red pepper or red pepper flakes give the egg a bit of a kick.

Sprinkle in Some Sugar

You can often balance out overly salty foods with some sweetness. Sugar can help round out your flavors as savory and sweet compete with each other.

But after testing this, Kenji and I both found that pre-salting is beneficial, helping the eggs retain their moisture and tenderness. The reason is that salt acts as a buffer between the proteins in the eggs, preventing them from linking as tightly as they otherwise would during cooking.

Egg white solidifies more quickly in hot, salty water than it does in fresh. So a little salt in your water can minimize the mess if your egg springs a leak while cooking. The egg white solidifies when it hits the salt water, sealing up the crack so that the egg doesn't shoot out a streamer of white.