We tested this tale as old as time to find out.
"I've heard that if you add salt to eggs too far in advance, it can ruin their texture and toughen them up. When should I salt my eggs?"
To simplify, let's focus on the egg whites , which are mostly made up of water and various proteins. In their normal state, those proteins are all folded up on themselves and tend to avoid each other. Think of them like a group of highly antisocial people who would rather curl up into fetal position on the floor than interact.
Aside from heat, there are other things that can promote this protein linkage. One is acid, which is why some people say adding a splash of vinegar to egg-poaching water helps set the white more quickly. Another is salt. According to Harold McGee's, when salt dissolves into egg, it separates into charged ions that change the electrical environment enough to encourage coagulation.
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