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.
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.
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 😊
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.
12 Comments
Candelestine@lemmy.world · 6 pts · 3y
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.ee · 3 pts · 3y
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 · 3 pts · 3y
Grind a teaspoon or two into a small bowl/container and you can pinch from that. Maybe the grinder is inconsistent.
Chemish@lemmy.world · 4 pts · 3y
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 · 4 pts · 3y
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.
Monkeyhog@lemmy.world · 3 pts · 3y
I dont add any salt. I simply fry them in bacon grease, that provides plenty of flavor.
Kolanaki@yiffit.net · 3 pts · 3y
Depends on your taste. I usually just do a literal pinch between my thumb and index finger per egg. Some people like more. Others prefer less.
unce@lemmy.dbzer0.com · 3 pts · 3y
Taste it then add more if they aren't salty enough. Better to start out with too little salt than too much
angrylittlekitty@lemmy.one · 2 pts · 3y
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 😊
SunWukong@lemmy.world · 2 pts · 3y
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.
frankpsy@lemm.ee · 2 pts · 3y
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.
PostingInPublic@lemmy.world · 2 pts · 3y
Is this serious? Err on the side of caution, you can always add salt later, but you can't unsalt a dish.