Salt and Eggs

Salt “relaxes” the protein in egg white, making it easier to blend and to whip to a stiff foam. This is also useful in egg glaze, when a liquid mixture of white and yolk is needed. However, if salt is added more than a minute or two before cooking to scrambled eggs or an omelet, the eggs become thin. Poached eggs break up if cooked in salted water, and baked eggs look spotted if sprinkled with salt before cooking. To avoid this, seasoning should be added to the baking dish underneath the egg.