If you're frying or baking them, you salt them before they set, rather than after they go on the plate. If you're poaching, you salt the water. If you're doing

If you're frying or baking them, you salt them before they set, rather than after they go on the plate. If you're poaching, you salt the water. If you're doing the crazy poach-in-the-shell stuff, I imagine you do something with the shell porousness, like the sibling comment.