Scrambled eggs, salted in advance versus at the end

Beat two identical batches of eggs. Beat the salt into one batch and let it rest 15 minutes; leave the other unsalted.

Heat a nonstick pan to 300 degrees, add half a teaspoon of vegetable oil, and cook the pre-salted eggs 28 seconds.

Pour the eggs into a fine mesh strainer set over the pan and drain one minute.

Bring the pan back to 300 degrees with half a teaspoon of oil, cook the second batch 28 seconds, salting it while it cooks, then drain one minute the same way.

To use the result: salt beaten eggs up to about 15 minutes before cooking; longer gives diminishing returns.