First, salt promotes the coagulation of proteins, which means you have to beat the egg whites longer to unwind the bunched up (coagulated) protein strands and stretch them into the thin films that encase air bubbles and create foam.

What is the impact of salt on an egg?

Adding salt to the water increases the density of the solution because the salt increases the mass without changing the volume very much. When enough salt is added to the water, the saltwater solution's density becomes higher than the egg's, so the egg will then float!

Does salt help stabilize meringue?

Salt: We use just a pinch, but don't leave it out. The salt cuts the sweetness and helps in stabilizing the egg whites so that they can reach their full volume. Sugar: Don't be tempted to use less sugar to cut the sweetness since it plays a big role in the meringue's texture.