Ask Kenji: When Should I Salt My Eggs?

Hey folks! Here's a new video. It's based on the article I wrote recently for the New York Times about whether it makes a difference when yo

Hey folks! Here's a new video. It's based on the article I wrote recently for the New York Times about whether it makes a difference when you add salt to your eggs during a scramble. Does salting them before cooking them really turn then watery or "gray" as one shouty British chef frequently claimes? (hint: no.)

Here's the full article (paywall): https://www.nytimes.com/2024/04/24/dining/best-way-to-salt-scrambled-eggs.html

The article is paywalled as a NYT story, but here's the takeaway from the article if you don't have a subscription or free stories left this month:

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. (This is about how long it takes me to get the coffee and toast ready and table set.)

Or just salt them whenever you darn well please. So long as the salted eggs aren’t languishing in the fridge for multiple days, the difference is minimal.