Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

liuzhou

liuzhou

1 hour ago, rustwood said:

I suppose pre-seasoning with salt might have an impact overnight though.

 

I'm sure it would have an impact, but not the desired one. Salt would be more likely to toughen up the eggs.

liuzhou

liuzhou

1 hour ago, rustwood said:

I suppose pre-seasoning with salt might have an impact overnight though.

 

I'm sure it would have an impact, but not the desired one. Salt would be more likely to toughen up the whites.

liuzhou

liuzhou

1 hour ago, rustwood said:

I suppose pre-seasoning with salt might have an impact overnight though.

 

I'm sure it would have an impoact, but not the desired one. Salt would be more likely to toughen up the whites.

×
×
  • Create New...