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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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adam_thompson533d ago
What about salting right after cooking?
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kai_butler833d 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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