Why might fine salt be added to the egg mixture immediately before pouring rather than much earlier in preparation?
Answer
Fine salt can start to break down the protein structure if left too long.
Timing the addition of salt is crucial because fine salt has the chemical property of beginning to degrade the protein structure of the egg if allowed to sit within the mixture for an extended period. If salted too far in advance, this effect can lead to a slightly watery consistency when cooked in a tightly bound omelette structure. Consequently, some expert cooks prefer salting the mixture at the very last moment—either right before pouring it into the pan or just after the edges begin to set—to preserve the optimal structural integrity of the proteins.
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