I’m always messing it up either too much or too little for 2-4 eggs. How do I become more consistent?

  • @[email protected]
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    41 year ago

    Do you mean when cooking them or eating them? When cooking them, I put enough Lawry’s Seasoned Salt to be visible, but not so much that the egg whites are all orange

    Honestly, it’s probably a matter of practice, try turning out several batches with varying amounts and see how you like them.