A single three-finger pinch of diamond brand kosher is my go-to. In general, using kosher salt is much easier, as you can physically feel how much salt you are applying.

Do you mean when cooking them or eating them? When cooking them, I put enough Lawry’s Seasoned Salt to be visible, but not so much that the egg whites are all orange

Honestly, it’s probably a matter of practice, try turning out several batches with varying amounts and see how you like them.

One of the few things I use a salt shaker for is my eggs. I know that for my shaker, three shakes per egg is perfect.

Depends on your taste. I usually just do a literal pinch between my thumb and index finger per egg. Some people like more. Others prefer less.

I dont add any salt. I simply fry them in bacon grease, that provides plenty of flavor.

Is this serious? Err on the side of caution, you can always add salt later, but you can’t unsalt a dish.

For salting french fries and similar foods, I use a salt shaker filled with regular table salt. When I need to see more clearly how much salt I added (including for eggs) I use a salt shaker filled with kosher salt. The larger kosher salt grains make it much easier for me to see how much I added. I hope that this is helpful.

Just a tiny pinch of kosher salt and a single crack of black pepper for me. Easier to over season than under season with eggs.

Taste it then add more if they aren’t salty enough. Better to start out with too little salt than too much

seriously i think it boils down to just keep practicing. for me i learned seasoning by using kosher salt - after a while i think you build muscle memory on how much you use. only advice i can offer in addition to ask the great ideas here is to keep cooking 😊