I’m always messing it up either too much or too little for 2-4 eggs. How do I become more consistent?

  • Candelestine@lemmy.world
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    1 year ago

    A single three-finger pinch of diamond brand kosher is my go-to. In general, using kosher salt is much easier, as you can physically feel how much salt you are applying.

    • Deltoids@lemm.eeOP
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      1 year ago

      I’ll keep this in mind thank you! Sometimes I use a pink salt grinder which makes it harder to tell how much is going in.

      • Foggyfroggy@lemmy.world
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        1 year ago

        Grind a teaspoon or two into a small bowl/container and you can pinch from that. Maybe the grinder is inconsistent.

  • Chemish@lemmy.world
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    1 year ago

    One of the few things I use a salt shaker for is my eggs. I know that for my shaker, three shakes per egg is perfect.

  • jeremy@reddthat.com
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    1 year ago

    Do you mean when cooking them or eating them? When cooking them, I put enough Lawry’s Seasoned Salt to be visible, but not so much that the egg whites are all orange

    Honestly, it’s probably a matter of practice, try turning out several batches with varying amounts and see how you like them.

  • unce@lemmy.dbzer0.com
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    1 year ago

    Taste it then add more if they aren’t salty enough. Better to start out with too little salt than too much

  • SunWukong@lemmy.world
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    1 year ago

    For salting french fries and similar foods, I use a salt shaker filled with regular table salt. When I need to see more clearly how much salt I added (including for eggs) I use a salt shaker filled with kosher salt. The larger kosher salt grains make it much easier for me to see how much I added. I hope that this is helpful.

  • angrylittlekitty@lemmy.one
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    1 year ago

    seriously i think it boils down to just keep practicing. for me i learned seasoning by using kosher salt - after a while i think you build muscle memory on how much you use. only advice i can offer in addition to ask the great ideas here is to keep cooking 😊

  • frankpsy@lemm.ee
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    1 year ago

    Just a tiny pinch of kosher salt and a single crack of black pepper for me. Easier to over season than under season with eggs.