Salt neutralizes the electric charges in the egg proteins, causing them to uncoil slightly, loosening the raw egg and preventing the proteins from bonding too tightly during cooking. Plus, there’s an aesthetic benefit: Salt added to raw eggs breaks down the ropy texture of the whites, making it easier to whisk them thoroughly into the yolks, for a cooked scramble with a beautifully uniform golden color.
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When Should You Salt Eggs?
