Debunking the myth: When to salt your scrambled eggs
You can find many tips online about when to add salt while preparing scrambled eggs. Does it really matter? Food technologist Marta Szumiata answered the question.
A pinch of salt added to dishes brings out a depth of flavor. Many people season scrambled eggs this way. But when, exactly, should you add salt to eggs? Is there even an "ideal moment"?
The ideal moment for salting scrambled eggs
Many people claim that scrambled eggs should be salted only at the very end of their preparation; otherwise, they won't turn out as tasty. The food technologist, who is also the author of the blog "Science on a Plate," decided to weigh in on the matter.
Marta Szumiata mentioned an experiment that showed it doesn't matter much when you salt scrambled eggs. Whether at the beginning, end of frying, or on the plate, it's up to you.
"The moment you add salt to eggs doesn’t play a significant role, so you can salt your scrambled eggs at any time," writes Szumiata.
The expert also explained where the myth that scrambled eggs should be salted at the very end of their preparation might have originated.
"Salt acts as a buffer between egg proteins, preventing them from 'getting too close' and forming tight bonds. Such close bonds push more water out (and eggs are largely made of water), making the scrambled eggs firmer. Therefore, it's better if these 'relationships' are fewer and looser," she explains.
The specialist emphasizes that when frying scrambled eggs, you shouldn’t worry too much about this process. Adding salt at the very beginning of frying can even be beneficial—the seasoning will dissolve faster and won’t grind between your teeth.
