Salt goes in and water comes out. Time decides how deep it goes. Learn to marinate on purpose.
Liquids move toward the saltier side. So salt goes in and water comes out. The food gets firmer and more seasoned over time.
Old ramen shops marinate eggs in the same tare for weeks. They top it up with fresh soy each day.
Salt moves from the liquid into the food. Water moves from the food into the liquid. Both stop when the salt level is even.
Salt travels about 1 cm in a few hours. A thick egg or a chicken thigh needs a night. A thin slice needs only minutes.
I write the start time on the bag. Then I never guess how long it soaked.
| ❌ Symptom | 🔍 Cause | 💡 Solution |
|---|---|---|
| The outside is salty but the center is bland | The soak was too short | Soak longer in a milder marinade |
| The yolk turned hard and very salty | It soaked for more than 2 days | Take the eggs out after 24 hours |
| The color is patchy | Part of the egg sat above the liquid | Use a zip bag and press out the air |
