Specifically for egg dishes I do this: I substitute the amount of salt I would usually want to use (volumetric, by „feel“) with a equal mixture of salt, MSG and sugar. The effect on the egg product is dramatic: it just gets so much tastier. Not more salty (it’s actually a lot less), but more pure „eggy“, more balanced, more … tasty. Very difficult to explain, but the egg dishes are just better. Give it a try, please 🙏
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Specifically for egg dishes I do this: I substitute the amount of salt I would usually want to use (volumetric, by „feel“) with a equal mixture of salt, MSG and sugar. The effect on the egg product is dramatic: it just gets so much tastier. Not more salt (it’s actually a lot less), but more pure „eggy“, more balanced, more … tasty. Very difficult to explain, but the egg dishes are just better. Give it a try, please 🙏
