Quick answer
Flake salt is the best salt for eggs. Salt scrambled eggs before cooking for tender curds. Finish fried eggs with Maldon flakes on the yolk.
Key takeaways
- Flake salt is the best salt for eggs. Salt scrambled eggs before cooking for tender curds. Finish fried eggs with Maldon flakes on the yolk.
- Flake salt dissolves quickly in beaten eggs and gives a clean finish on fried yolks without gritty texture. You can pinch the exact amount you need.
- Add a pinch of flake salt to beaten eggs before they hit the pan for scrambled or omelets. For fried eggs, season the whites lightly during cooking and crush a few flakes on the yolk right before serving.
- Season whites with a light pinch of fine salt as they set.
- Dissolve fine sea salt into the egg mixture for even distribution.
Salt scrambled eggs before cooking for tender curds. Finish fried eggs with Maldon flakes on the yolk.
Our Recommendation
Best choice
flake-salt
Flake salt dissolves quickly in beaten eggs and gives a clean finish on fried yolks without gritty texture. You can pinch the exact amount you need.
Learn more about Flake Salt →Salting Scrambled Eggs
Salt beaten eggs before cooking. The salt weakens egg proteins slightly, which helps you get softer, more tender curds. Salting only at the end can make scrambled eggs watery and tough.
Fried and Sunny-Side Eggs
Season whites with a light pinch of fine salt as they set. Add flake salt to the yolk at the table so the crystals stay visible and crunchy. Smoked flake salt works on eggs with toast and avocado.
Boiled and Poached Eggs
Salt the water lightly for boiling. The shell blocks most absorption. Season peeled eggs with flake salt and pepper at the table. For poached eggs, salt the plate or the hollandaise, not the water.
Frittatas and Quiche
Dissolve fine sea salt into the egg mixture for even distribution. Taste the custard base before baking. Add flake salt on top during the last few minutes if you want a visible finish.
Technique & Tips
Add a pinch of flake salt to beaten eggs before they hit the pan for scrambled or omelets. For fried eggs, season the whites lightly during cooking and crush a few flakes on the yolk right before serving.