.

Diablo, you have very good technique. Very impressed with your simple cheese omlette.

Personally I've always liked my fried eggs with a bit more of a crisped bottom. Wonder if I am in the minority.

I really like the Alton Brown Good Eats recipe. Fast and simple and yields perfect eggs every time.

http://www.foodnetwork.com/recipes/a...ipe/index.html

If I have a bit more time in the am the americas test kitchen recipe is great too. Calls for 1 extra yolk and starting with high heat, finishing low and slow til almost done.

This article breaks down the different techniques, all of which can be 'correct' depending on desired results.

http://www.sj-r.com/features/x933815...-recipe?zc_p=1

That's the way I prefer them as well.

Imho, salting most things after cooking means using less salt for the same amount of salty taste.

Depending on your age and blood pressure, you may or may not care about that.

You use Pace medium in the barrio?

OP, take notes. El D's looked pretty expert too.

amoeba,

Thanks! As for fried eggs, I tend to like them the style I've shown here when I'm eating them on their own, and w/ a little browned/crisped bottom when eating them in an egg sandwich.

Pre-cracked black pepper? Ptuh!

114 posts and still no damn cheese!?!

El D took a dump on the OP as usual imo

Fordham,

Post 94, yo.

I've wondered this alot also.The consensus seems to be skewed towards not salting them before cooking. But the the people who recommend this prefer the euro style of sloppier eggs, which pre-salting would seem to enhance. Heston Blumenthal has a test kitchen and would of definately experimented with it, yet i dont recall him giving an answer

Wow this is an epic fail.

Watch Ramsay video and never look back...

Tilts me when people basically make an omelette, chop into pieces then call it scrambled eggs.

This could be true if pre-cooking salting means the salt tends to be more on the inside (often the case, but depends on what we're cooking; for example, probably true for eggs but not as much for steak nor at all for soup) and if the perception of taste is stronger for salt on the outside of food than the inside (true for solid food that is imperfectly chewed, which is normal).

But it may be worth remembering that there isn't magic to this. The taste of saltiness is a direct function of the stimulation of saltiness receptors; this happens when an appropriate ion (usually sodium; also potassium, lithium, etc.) encounters the appropriate part of the receptor cell (called a sodium channel) and passes through it. Similarly, the other effect of sodium on how we perceive food, its change in the sensitivity to glutamate of the glutamate receptor, also depends simply on how many sodium ions are running into the appropriate spots. Only if one method causes the sodium ions to become bound to other molecules while another doesn't, and that's not usually going to be the case with metallic ions in food, will there be more to it than how much of it is and where it is in the food.

Anyway, I was concerned entirely about the flavor of the food; I don't give a damn about sodium levels. But as you say, others may feel differently about it.