I’ve heard conflicting takes on how to prepare eggs that start with beating/whisking them and pouring them in a pan. I’ve heard that adding salt before cooking them denatures the proteins and can lead to watery eggs, grey color, and sponginess, so you should season halfway through with salt, but I’ve also heard that you want to break down the proteins and your eggs will not turn out watery. Also, how much should you beat them? Just until reasonably combined or really get it mixed together super well?
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