Boiling Water – Salt added to water makes the water boil at a higher temperature, thus reducing cooking time (it does not make the water boil faster).
Peeling eggs – Eggs boiled in salted water peel more easily.
Poaching eggs – Poaching eggs over salted water helps set the egg whites.
Testing egg freshness – Place the egg in a cup of water to which two teaspoonfuls of salt has been added. A fresh egg sinks; a doubter will float.
Preventing browning – Apples, pears and potatoes dropped in cold, lightly salted water as they are peeled will retain their color.
Shelling pecans – Soaking pecans in salt water for several hours before shelling will make nut meats easier to remove.
Washing spinach – If spinach is washed in salted water, repeated cleanings will not be necessary.
Preventing sugaring – A little salt added to cake icings prevents them from sugaring.
Crisping salads – Salting salads immediately before serving will keep them crisp.
Improving boiled potatoes – Boiled potatoes will be given a fine, mealy texture by sprinkling with salt after draining, then returning them to the pan and shaking them back and forth quickly to get rid of the excess moisture.