Trying eggs again

One of my colleagues keeps chickens, and I guess they are laying again, because she had eggs for anyone who wanted them.

Even though I have part of a container in the fridge with the "sell by" date of the 9th (though sometimes they stay good longer than the sell-by date; I use the 'float test'), I took some.

I haven't been baking much (as I said, partly because of the need to avoid sodium, and most eggy baked goods call for either baking soda, baking powder, or both) and I hadn't been eating eggs.

Because eggs were one of the few things I would actually salt at the table. And I suppose, kind of like people who quit smoking finding it hard to drink a cup of coffee (or whatever) without a cig for a while,. I find it REALLY hard to eat unsalted eggs. And other things I've tried aren't the same. Most herbs and things like black pepper are out, because one of the weird little Rain Man issues I have is that I am mildly repulsed by eggs that have "specks" visible on them. So any additive has to be "invisible."

A tiny dusting of garlic powder might work. Or maybe white pepper - I could try that (at any rate - I like white pepper better than black pepper, and yes, there IS a difference in how they taste).

I took some of the proffered eggs (only six, though) with the thought that I could also try eating them without any additions, seeing as these are free-range chickens who get good food, their eggs should taste better.

(I also remembered I have lower-sodium bread....I could do poached eggs on toast, and since I usually put a bit of vinegar in the water to help the whites hold together....maybe a tiny dash of vinegar would work to make them taste "right" to me)

But yeah. Scrambled eggs are one thing I haven't eaten in a long time. I have made jam omelets a couple times because those taste okay without salt.