klmama Posted November 16, 2020 Posted November 16, 2020 I got distracted while making breakfast today and ended up with double the salt in my egg bake. Dc claims I could have added sugar before baking to "neutralize" the salt. Would that have worked? Quote
Arctic Bunny Posted November 16, 2020 Posted November 16, 2020 I would go with, eww, no, as a gut reaction. The only thing that comes to mind is potatoes to absorb extra salt. Quote
PeppermintPattie Posted November 16, 2020 Posted November 16, 2020 It would have helped, but I'm not sure about "neutralizing." I've used this trick with over-salted soup. Quote
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