The Right Moment to Salt Scrambled Eggs, According to Experts

Making fluffy scrambled eggs is a simple and satisfying way to kick off your day. However, despite being an easy and protein-packed breakfast choice, there's an ongoing debate among chefs, home cooks, and food scientists about the best time to add salt to your eggs.

Some believe that salting eggs before cooking can break down the whites, resulting in a tough, rubbery texture. Others argue that adding salt early leads to a more flavorful and evenly seasoned scramble.

You might have been told that adding salt to raw eggs ruins their texture, making them tough. Or maybe a famous celebrity chef taught you to wait until the eggs are nearly cooked before seasoning them. But whoever spread this advice could be mistaken.

When to Salt Scrambled Eggs

To settle the debate, we consulted leading egg brands for their expert opinions. The conclusion? Salting eggs while whisking them before cooking results in the tastiest, most flavorful scramble.

“We get asked about this debate frequently, both by our Michelin-star chefs and home cooks,” said Whitney Fortin, VP of marketing at Happy Egg, a free-range egg producer based in Arkansas. “Salting your eggs before cooking helps keep the yolks’ proteins from tightening too much, preserving moisture. Adding salt at this stage leads to a fluffier final dish.”

Erin Krenek, communications manager at Vital Farms, a company specializing in pasture-raised eggs, also agreed that salting eggs during the whisking stage is the best method. “Salt helps break down the egg whites, creating a smoother texture, making them more tender, and enhancing the flavor with a more balanced taste,” she said.

Does Salting Scrambled Eggs Before Cooking Affect the Flavor?

Vital Farms actually conducted a taste test among their team on this topic, but the findings didn’t exactly make the answer any clearer.

“When we surveyed our team in a taste test a few years ago, we didn’t see a noticeable difference in flavor depending on whether you salted the eggs beforehand or afterward,” said Krenek. “No matter when you add salt, it’s crucial to season your eggs to bring out and intensify their natural flavor.”

Sarah Beth Tanner, recipe developer at Pete & Gerry’s, a New Hampshire-based egg company, agreed that salt is essential for the best scrambled eggs.

“From our experience, the texture difference when salting before, during, or after cooking is barely noticeable,” Tanner explained. “As long as you’re adding salt at some point, you’re good to go.”

The Science of Salt and Eggs

Although many egg producers recommend salting scrambled eggs before cooking (even if it's only slightly more effective than salting after), food science can explain why you should indeed add salt *before* cooking your eggs.

This may take you back to science class, but bear with us! The tenderness of scrambled eggs largely depends on how quickly the proteins coagulate. To create light, tender, and moist scrambled eggs, you need moderate heat that gently holds in the natural moisture of the eggs as the curds set—and salt plays a key role in this process.

In his book *On Food and Cooking: The Science and Lore of the Kitchen*, Harold McGee clarifies that there's no truth to the idea that salt toughens egg proteins. Most egg proteins carry a negative charge, and when salt dissolves, it forms ions that surround and neutralize the charged portions of the proteins. This allows the proteins to bond earlier during cooking, making the eggs more tender,” McGee explains.

So, how much salt should you add to scrambled eggs before cooking? We recommend a generous pinch of salt for every couple of eggs. And be careful not to over-salt before cooking, as once the salt is added, you can't undo it!