>>22245601
it's good. scrams are one of the best vessels for dried/powdered spices, as long as you scram them with the eggs and not just dust them on dry

>>22245601
rather grate a garlic clove into it but if i'm being super lazy yeah onion powder and garlic powder are automatic

>>22245603
except salt. you always salt after when it comes to eggos

I find it affects the texture of the eggs in a negative way that I do not like all too much.

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>>22245601
sure why not

here are 2 large eggs scrambled in butter, non-smoked provolone cheese, minced garlic, curry salt, ground peppercorn, basil, mayo. garlic powder would work just as well

>>22245601
Garlic salt and black pepper used to be my go to. Garlic powder just isn't the same. Both spices have their uses.

>>22245613
What the fuck kind of retard salts the egg after it's cooked???
Why are you even on this board????
Salt changes the flavor and the texture of the egg for the better. The salt dissolves and flavors the WHOLE egg instead of the one fucking spot the salt grain lands on. I don't want my eggs to have a crunch, it reminds of shell. Adding salt afterwards SUCKS DICK compared to cooking with it.
>Do you add salt after a cake is baked?

>>22245601
its pretty nasty
I mainly eat scrambled eggs as breakfast and the last thing I want to taste in the morning is garlic or any other strong flavor with a lingering aftertaste
>>22245741
>What the fuck kind of retard salts the egg after it's cooked
when will cooklets rediscovered the purpose of table salt shakers?

>>22245601
please…could you please just leave the garlic out of this one meal

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>>22245764

>>22245601
It's not like it's a bad flavor, but it does go as well with the creamy/tangy flavor of the egg and creme faiche the way I like to do them most of the time. If I'm doing them on high heat and making more of a dry scramble then yeah garlic powder and pepper are very good in them.

>>22245786
but it does not go as well*

>>22245763
>couldn't even finish reading the post
>calls me a cooklet but can't even into cooking eggs with salt
SHIGGY

>>22245741
>Do you add salt after a cake is baked?
On a cake that has a salted caramel flavor yeah. Large-flake salt on top of caramel icing is visually appealing and adds a pleasant textural contrast, and is in line with other widely enjoyed salted caramel confectioneries. I get your point with the eggs but that was a bad example to add because it also works very well with chocolate cakes, and adding crushed nuts or pretzels on a lot of cakes is also very pleasant.

>>22245804
>I get your point with the eggs but that was a bad example
Not really. My point was that if a recipe calls for salt, you don't skip the step and add it at the end. That would be retarded. It would be very different and likely suck.
Even a cake recipe with salted icing still requires salt as an ingredient in the cake.

>>22245821
But if you stir the eggs for 2 seconds at the end then they're still totally incorporated, it would just be the texture baggage you have because you can't stop thinking of egg shells while other people may subjectively prefer to have the textural contrast. The cake example is bad because adding salt afterwards for texture and a focused salty hit is good on cakes.

>>22245832
Kys retard.

>>22245795
unfortunately, I did read your whole post and it seems you still don't understand what salt shakers are for
>hint: it has nothing to do with cooking

>>22245850
Concession accepted, autist.

>>22245869
Salt shakers are to taste, bud. Cooking with salt is better. They're not the same, don't pretend they are.

>>22245878
congratulation on finally googling that
now re-read your posts and consider where you messed up

>>22245883
>I don't have an argument and pretty much got btfo, so here's a vague insult!

>>22245878
>cooking with salt is better
Eggs continue cooking after they're plated, dummy. And the difference between before and after for scrambled eggs is usually a minute or less unless you're going for a slow-cooked very creamy style and it is very easy to make sure that salt added after is well-mixed. You can just say you hate the texture of salt in eggs personally without going full spergout "stop liking what I don't like" mode. Fine-grain salt isn't even very noticeable unless you have sensitive teeth from advanced dental disease.

>>22245883
You need to improve your reading comprehension son. Salt shakers are for adding EXTRA salt. Eggs are objectively better with salt added while cooking. I guess you just have shit taste. Or maybe cooking eggs with salt is just too hard for you, I'm not sure.

>>22245899
eggs are often paired with other foods that are very salty, such as bacon, sausage or ham
when pairing those foods together you'll have a better flavor contrast if you let the inherently salty foods provide that
if for some reason you want everything salted so it tastes like a preserved meal, then the table shaker allows that instead of fucking up everyones meal time
its fucking bizarre that I have to explain all this in such detail, how retarded are all of you?

>>22245898
Please get more practice with eggs, I beg of you.

>>22245905
It sounds like you add too much salt to your eggs, if you think it ruins it and adding salt after is the same. I've only heard complaints if I don't add salt, even if it's paired with salty foods like hash, bacon, etc.

>>22245919
I never said it was the same, here you go arguing with yourself again
it's obviously situational. for example, how are you going to salt a boiled egg before its cooked?
>baby only knows how to make scramby
this is why you are a cooklet

>>22245919
So you don't have any response to my points and you're having a melty, then.
You actually complained word for word about only getting salt on "the one specific spot" on the eggs the salt landed on when you salt after. You really never tried once to stir them to incorporate the seasoning? You should not be telling anyone else how to do eggs if you don't understand the fancy culinary concept of "stir to distribute".

>>22245928
Did you think I think was only talking about scrambled?
>how are you going to salt a boiled egg before its cooked?
Anon, have you never seasoned your water before? Have you never made a poached egg? Or SOUP?

>>22245940
nta but this does not work how you think it works and says a lot about your views on the subject, lmao

>>22245601
Ive eaten an egg every mornning for the last 4 years. I make an absolutely perfect over easy and scrambled egg. All you need is butter in pan, then a little bit of pepper. Shredded cheez if its scrambled.

>>22245944
You mean boiling an egg in salt water? I've done it. It's lightly salted and mostly on the outside, but it works. Just do it slowly, and not boiling. I don't recommend it though. You can also do it like a tea egg and add some other flavors if you've ever made that. I usually do that if I'm making ramen.

>>22245987
you know what, you win
not because you made a compelling argument anywhere, but because i'm too exhausted to continue anymore
I was just trying to illustrate an example where you wouldn't cook an egg with salt and you are so busy with arguing that you're one step away from claiming every single egg should be salted with no exceptions
congratulations on your victory, be proud anon

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>>22245987
>You mean boiling an egg in salt water?
>Just do it slowly, and not boiling.
>I don't recommend it though.
So... anon asks you how the fuck you salt boiled eggs specifically(not poached, he said boiled eggs) before cooking, and your answer is to boil it, but not boil it, and also you wouldn't recommend what you were talking about as your gotcha. You're rapid-cycling between stupid and cope so quickly that you don't even know what cooking technique anon was talking about anymore.
Yeah I'm with the other guy, you're either an incredibly low-effort troll on an incredibly low-IQ human being.

>>22245998
Whatever you say big guy.
Try it out sometime, see if it works.

>>22246033
Are you autistic? Your post reads as if you take everything hyper literally. If you're real, reread the posts.

If not, >>22246034 applies to you too.

What about powdered egg in your scrambled garlic?

>>22246072
Please don't say this so casually

I don't care for it desu. I only like garlic with eggs if they are incorporated into a greater dish like cilbur or a sandwich. Also if you disagree with me you're wrong.

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>>22246069
>whoa whoa whoa why are you holding me to methods on pre-salting a boiled egg when he asked about pre-salting a boiled egg???
A boiled egg is a specific preparation. He asked about how you salt that one specifically before cooking and you're describing a different preparation entirely. If someone told you that you were wrong to break the yolks on your scrambled eggs, and it turns out they thought that way because they were talking about sunny side up eggs(or in your case, it turns out they were trying to move the goalposts to dodge looking like an idiot for saying you could salt boiled eggs before cooking them), it wouldn't be autistic to call that out either.
tl;dr eat shit and die you lying retard, you're the only autist because you get triggered about the texture of fine-grain salt. No more (You)s.

>>22246092
Still not sure if you're a troll or retarded...
Anon, every post of mine involves defending cooking with salt. Your 2(?) posts seem to imply that you understood it as salting a cold, raw egg in the shell, before it even touches the water.
The other anon says:
>how are you going to salt a boiled egg before its cooked?
Cooked and cooking mean 2 different things. If you're hung up on the semantics of what "hard-boiled egg" means, then I can't help you. If you think simmering(gentle boil) an egg is "moving the goal posts" on boiling an egg till it's hard, I can't help you. He never said before cooking them, he said before they were COOKED(finished, done, complete, ready to eat).
Get well soon.

>>22246156
bro, you already won the debate
there are other threads that you can go be a faggot in

Shit, so many cooklets in this thread. Unabashed retardation.

>>22245741
>What the fuck kind of retard salts the egg after it's cooked???
If you add anything containing water to your eggs (eg. milk) adding salt before/during the frying process can cause the water to separate out. It's easily manageable but you're genuinely better off not adding salt until you're done frying.

>>22246172
How do you get it to separate? My brother only eats milk eggs and hates adding seasoning afterwards. He also hates runny eggs. Do you have to let it sit like an omelette for the water to separate? Or do you just cook the water off?
Genuinely don't know.

>>22246183
It just fucking happens, dude.
With salt: water separates
Without salt: mixture homogenizes

>>22245601
adulterated and will be thrown down on the floor, breaking the plate.
do not fuck with the correct recipe of:
>eggs
>black pepper
>milk
>salt after plating

>>22245601
I don't like my eggs too seasoned.
Garlic powder is a bit too strong for me.
Just salt and white pepper is what I prefer.

>>22245741
I find adding salt to raw egg makes the egg stringy. maybe if you add it right the egg is cooking fine