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On the left side, there is an illustration of an egg shell cracked open and a raw egg dropping out. Title: Why you should salt your eggs Body text: Salt is hygroscopic, which means it actually pulls water out of food. If you salt your eggs before cooking them in the microwave, this helps to soften the egg whites. The excess moisture can evaporate faster, concentrating the solids for richer, softer eggs. This trick is great for dishes like scrambled eggs and egg custards where you're aiming for that perfect smoothness. That's why in professional kitchens, they often let whisked eggs rest for a while after salting. It's a little step that makes a big difference in texture.