I don't really think about it "per egg", more like "size of the dish" & other ingredients. So a 9" quiche with eggs, cream, and spinach? Maybe 3/4-1 tsp. But if there's cheese & bacon in the filling, more like just a hearty pinch.

How much salt do you add per egg when cooking egg dishes. I can’t taste the raw egg so never know if I added the right amount. I know I can always addd more when cooked, but that’s harder to do with egg dishes like quiche.