My old head chef insisted on salting eggs a full hour before scrambling

He claimed it broke down the proteins for a creamier texture, but after trying it for a month, my weekend brunch service eggs were always watery and gray. I switched back to salting right before they hit the pan and the texture is perfect every time now. Did anyone else get some kitchen advice that just didn't pan out for them?

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3 Comments

wendy_jackson5mo ago

Salt draws out moisture, that's why they got watery.

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adam_thompson536mo ago

What about salting right after cooking?

3

kai_butler836mo ago

People get so worked up about timing. Salt your eggs right after they hit the pan, and they're still delicious. A steak salted at the table versus in the pan? Both are perfectly fine to eat. It feels like making a simple task way too complicated.

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