Eli5: Why does it take so little salt to season eggs vs something like potatoes where you need to add way more?

Question

Eli5: Why does it take so little salt to season eggs vs something like potatoes where you need to add way more?

In: 37

Answer 1

I would say it say there are a couple factors. One is the mass of the food and the other surface area/density. The more food you have the more salt you need so that the amount of salt you have is equal in the food you season. Secondly the more surface area food has the less salt you need because it’s easier to salt the food. Depending on the surface area and even density of the food, you need to account for that so that food doesn’t taste bland