They just wanted salt and pepper for seasoning but 2 teaspoons of salt !?!? What ? That seems...off...BUT WHAT DO I KNOW I'VE NEVER DONE THIS THEY KNOW BETTER THAN ME and the giant 10 egg brick turned out to be SHOCK OF ALL SHOCKS, over salted, to the point of being absolutely inedible. This time I put in 1/2 teaspoon of salt and it turned out just fine even maybe a little too salty because HELLO DIPSHITS, WE'RE ADDING MORE SALT LATER VIA BACON OR SAUSAGE OR HAM WHY IN THE FUCK WOULD YOU NEED SO MUCH SALT IN THE EGGS TO BEGIN WITH FOR FUCKS SAKE !?!?
Could it be they're assuming you're using Kosher salt and you're actually using table salt?
That's quite possible, although, checking the recipe again, it just says "salt," so if they wanted me to use a specific kind that doesn't fuck everything up, they should state that in the recipe, because why the fuck wouldn't you, especially if it had the effect of doubling salt needed ?
That video is also why I love British Baking; they weigh pretty much everything and going by weight is way more exacting and easier. 30 grams of salt will always be 30 grams of salt, regardless of type.
You could just buy 10 egg McMuffins from your local McDonalds, freeze them, and then heat them up as needed, one per day. They're only 300 calories.
Yeah but I can get the calories down if I want to and the other thing is it can be done cheaper than they can offer. Their egg mcmuffin is over three dollars and I'm pretty sure making them yourself doesn't cost that much. I'm pretty sure I didn't spend 18+ dollars on materials for them, and yeah, maybe not much savings, but it's something. I also hate McDonalds so giving them money isn't something I even want to do.
I'll probably not make these again as they have gotten less enjoyable as the week went on.