I’m always messing it up either too much or too little for 2-4 eggs. How do I become more consistent?
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Is this serious? Err on the side of caution, you can always add salt later, but you can’t unsalt a dish.
A single three-finger pinch of diamond brand kosher is my go-to. In general, using kosher salt is much easier, as you can physically feel how much salt you are applying.