Salting Scrambled eggs - Am I retarded?

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Use bacon grease, don't buy pre-made, just fry your own. The bacon grease helps and the quality of salt helps too, pink Himalayan or better.

I know you salt after, but salting before results in water separating while cooking, so you're applying it correctly.

I've recently added garlic and onion to mine and that helps. I always add paprika with my salt and you may try that.
 
I salt and pepper them after they're done cooking, seems to work out all right. I've been thinking about trying Vegeta.
 
Lifeguard Hermit dijo:
No cookin ass mfer use tallow before dock your social credit score
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This is unironically tasty, albeit bad for you. A lot of eaters sleep on tallow. They throw away beef fat like it's trash. They literally just put it in the trash. I can't believe it when I see it.

Hey OP, if you're really fucked in the head, you should take two spoonfuls of water and out them into a glass. Add salt to make a salt water slurry. Stir your slurry into the eggs.

That would be so gross to me, but you would probably love it.
 
I salt them when they're about halfway done, being sure they're evenly salted before stirring them around to finish cooking. Adding shredded cheese (and slightly less salt, if so) helps a lot as well.
 
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Chongqing dijo:
Hey OP, if you're really fucked in the head, you should take two spoonfuls of water and out them into a glass. Add salt to make a salt water slurry. Stir your slurry into the eggs.
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If I were a lolcow, I would actually try this, and I would document myself doing this for the attention of the farms, but I have too much to lose.
 
I watched a Gordan Ramsay or that dainty Jamie Oliver make scrambled eggs. One of the things mentioned not salting the eggs until after they're started to cook and firm up because the salt has a reaction with the raw eggs that does something to how they cook which you don't want.
 
I won't generally add salt to eggs because there's enough flavor but sometimes I'll add soy sauce to a egg mixture and that will give the scrambled eggs an appropriately salty/umami flavor.
 
I make a cornstarch slurry with 1/2 a tsp mixed with 1 tsp of either heavy cream (preferred) or milk (if I don't have cream) per egg (so 1.5 tsp of starch and 1 tbsp cream for 3 eggs) and beat that into the eggs with salt pepper and MSG. The starch apparently breaks up the proteins and it makes them cook more quickly while keeping them tender. And use plenty of butter. Heat it up until it's all melted and sizzles when you flick a drop of water in then pour in the eggs and turn the heat to medium-ish. I only stir very gently once or twice after the eggs already start to set because I like my scrambled eggs in relatively large chunks.

Usually I sprinkle plenty of Maldon on top of my eggs to finish them off as well.
 
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I haven't made eggs in awhile. But I usually season them before I cook them.
 
hardboiled egg, with a plate covered in salt and pepper. Roll the egg in it like your breading something for frying. Cant even taste egg just S&P mmmmmmmmmmmmmm
 
Season your eggs after they've started to set a bit, if you do it right away the salt and pepper just sinks through the egg to the bottom of the pan.
 
I make scrambled eggs how my mom made 'em. 1 slice of American cheese per 2 eggs, with a splash of milk. Season with salt and pepper in the pan that you lubed up with either butter or bacon fat. Cook slow until it just comes together. Fucking perfect.
 
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