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My sous chef said to stop salting eggs early. He was dead wrong.
He kept saying it draws out moisture makes them watery. But I had a bad scramble service 2 weeks ago. Tried it his way. Eggs were bland as hell. Next shift I went back to salting 10 minutes before cooking. Way better flavor. Who told you advice that flopped?
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gray_perez5218d ago
My line cook swore by the same thing. Tried it for a week and ended up with dry, sad eggs every time. Salt 10 minutes before is the move, no question.
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river35118d agoOG Member
Oh man, I feel this in my soul. I've been through that exact cycle of sad, dry eggs (like rubbery little hockey pucks). Here's the thing - salting ahead of time works because the salt starts breaking down the proteins before they hit the pan, so they hold onto moisture instead of squeezing it out. But you gotta salt them like 15 minutes before cooking, let them sit on the counter, then mix them up one last time right before they go in the pan. I do that with a splash of milk and a little butter melted in the pan first - comes out creamy every time.
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